Black Pepper Chicken Recipes
BLACK PEPPER CHICKEN STIR-FRY
I just love this chicken stir-fry recipe, and the aroma is out of this world! The dish is slightly sweet and very peppery, so you may want to serve it over white or brown rice to tame the heat. -Barbie Miller, Oakdale, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first seven ingredients. Place cornstarch in a large bowl. Add chicken in batches; tossing to coat. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Remove and keep warm., Stir-fry onion in remaining oil until tender. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan; heat through. Top with cilantro and green onions.
Nutrition Facts : Calories 324 calories, Fat 18g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 832mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.
BLACK PEPPER CHICKEN
You're in for a treat with this quick and easy restaurant style Chinese inspired Black Pepper Chicken that's totally delicious and made at home in just 30 minutes. It's incredibly saucy, sticky, crispy and sweet, perfect for a quick weeknight dinner.
Provided by Joanna Cismaru
Time 25m
Number Of Ingredients 14
Steps:
- Prep the chicken: In a medium size bowl, combine the chicken pieces with the 1 tablespoon of soy sauce and minced garlic. Toss well. Sprinkle the cornstarch over the chicken and toss well.
- Make the sauce: In a small bowl, combine all the black pepper sauce ingredients together.
- Cook the chicken: Add the vegetable oil to a wok or large skillet and heat over high heat. Add half the chicken to the wok and cook for 3 to 4 minutes or until golden brown. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.
- Sauté onion and peppers: If there's no vegetable oil left in the skillet, add another tablespoon or so. Add the onion and peppers to the wok and cook for a minute. Add the chicken back to the wok and the prepared black pepper sauce. Toss until well combined. Drizzle the sesame oil over the chicken and stir.
- Serve: Serve immediately over rice.
Nutrition Facts : ServingSize 1 serving, Calories 334 kcal, Carbohydrate 24 g, Protein 24 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 108 mg, Sodium 811 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 5 g
EASIEST BLACK PEPPER CHICKEN
I like this recipe because it is so easy to cook and tastes so well. It is something that comes out of my endless experimentation with what I call as fusion cooking.
Provided by Mini Ravindran
Categories One Dish Meal
Time 22m
Yield 6 chicken drumsticks or breasts, 4 serving(s)
Number Of Ingredients 11
Steps:
- Take a big bowl and put the yogurt.
- Add coarse pastes of onion and garlic.
- Add the deskinned chicken.
- (Drumsticks or breast pieces) Put the cling foil and leave to marinate overnight in the fridge.
- Heat oil in the skillet and allow the same to become medium hot. Dont allow it to start smoking.
- Add cloves, green cardamoms, cinnamon and bay leaves.
- Wait for 3-4 seconds as you see these ingredients crackling and giving out the aroma.
- Empty the bowl with all its ingredients in the oil.
- Saute on high flame for 3-4 minutes.
- Add 1/2 cup of water and salt. Close the lid, lower the fire and allow to cook for 15 minutes till chicken is tender.
- Open the lid and finally add the freshly ground black pepper powder and cover for 2 minutes on medium fire.
- When done garnish with tomatoes, fresh coriander or parsley.
- Serve warm with pita bread, tortillas,Indian bread or rice.
Nutrition Facts : Calories 268.6, Fat 15.1, SaturatedFat 3.2, Cholesterol 89.6, Sodium 105.8, Carbohydrate 9.8, Fiber 0.8, Sugar 5.8, Protein 22.7
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Estimated Reading Time 1 min
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- Heat half of the olive oil over medium-high heat in a large skillet. Add the chicken and cook for 4-5 minutes until the chicken is browned and cooked through. Then move the chicken to a separate plate.
- Next add the remaining olive oil to the pan with the bell peppers, onion, celery and garlic. Cook these ingredients for 5-6 minutes until slightly soft.
- Then in a separate small bowl, combine the soy sauce, corn starch, oyster sauce, vinegar, black pepper and ginger.
- Then add the sauce and chicken back to the skillet with the vegetables. Stir to combine these ingredients to ensure that all the chicken and vegetables are evenly coated with the sauce. Cook for 1-2 minutes and the sauce has thickened.
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4.8/5 (4)
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Calories 302 per serving
- Heat up a pan or skillet and add the oil. When the oil is heated, add the sliced onion and quickly stir-fry until aromatic and follow by the bell pepper and black pepper. Stir-fry for 1 minute. Stir in the chicken and continue to stir-fry until the chicken is cooked. Add in the soy sauce, sugar, Maggi sauce. Stir to combine all the ingredients well. Serve the black pepper chicken with warm steamed rice.
CHINESE BLACK PEPPER CHICKEN RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine Asian
Category Main Course
Servings 3-4
Total Time 20 mins
- Mix all silken chicken marinade ingredients - egg white, starch, 1 tbsp oil, salt, soy sauce, and vinegar in a small bowl. Add small cubed chicken and mix well. Refrigerate for 30 minutes. Or at-least 20 minutes while you prep the rest of ingredients.
- In meantime, in a small bowl, add black pepper sauce ingredients - soy sauce, oyster sauce, sesame oil, vinegar, corn starch, and 1 tsp coarse ground black pepper (adjust per taste). Whisk well and set aside.
- Bring a pot of water (2-3 inch water) to rolling boil. Add marinated chicken with slotted spoon (so as leave behind marinade) and pouch for 4-6 minutes (or until chicken is fully cooked).
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Calories 289 per serving
- Cut the chicken into one inch bites, and marinade with 2 tablespoons of the soy sauce, 1/2 tablespoon of the chili vinegar, cornstarch and the ground ginger for 30 minutes.
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From gimmesomeoven.com
4.8/5 (19)
Estimated Reading Time 4 mins
Servings 4-6
Total Time 20 mins
- Heat 1 tablespoon oil over medium-high heat in a large sauté pan or wok. Add chicken and sauté for 4-5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink on the inside. Use a slotted spoon to transfer the chicken to a clean plate, and set aside.
- Add the remaining 1 tablespoon oil to the sauté pan, along with the bell pepper, onion, celery and garlic. Sauté for 5-6 more minutes, stirring occasionally.
- Meanwhile, as the veggies are sautéing, whisk together the soy sauce, cornstarch, oyster sauce, vinegar, black pepper and ginger in a small bowl until combined.
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5/5 (17)
Total Time 10 mins
Category Main Course
Calories 411 per serving
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From chefjar.com
5/5 (3)
Total Time 25 mins
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Calories 62 per serving
- In a small bowl combine soy sauce, fresh ginger,rice vinegar and sesame oil. Pour over the chicken strips , mix to coat evenly and leave to marinate for 10 minutes.
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From purewow.com
4.4/5 (13)
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