Boonie Pepper Chicken Recipes

EASY PEPPER CHICKEN STIR FRY

Steps:

• Combine all the ingredients listed under marinade including the chicken and set aside for at least 15 minutes.
• Whisk together oyster sauce, soy sauce, vinegar, black pepper, half cup water and one tablespoon of cornstarch and set aside.
• Once the chicken has marinated, toss it in remaining two tablespoons cornstarch.
• Heat two tablespoons oil in a large pan and add the chicken pieces. Don't overcrowd the pan and if your pan is not large enough, do this in batches. Cook the chicken pieces on high heat for 3 minutes on each side. Remove the pieces from the pan and set aside.
• Add the remaining tablespoon of oil to the pan on high heat, and add the onions and bell peppers. Toss them in the pan for a minute or two till they brighten up in colour and have cooked slightly. Toss in the ginger and garlic and cook for another minute.
• Add the chicken pieces and sauce mixture to the pan. Toss everything well, and simmer for a minute or two till the sauce thickens and coats the chicken well. Serve hot with steamed rice or veggies on the side.

FINADENE

Steps:

• Mince hot pepper or use a kitchen sheer to slice small peppers and place in a small bowl.
• Add the remaining ingredients.

BOONIE PEPPER CHICKEN

Steps:

• Place quartered chicken in a large stockpot or Dutch oven; cover with about 4 quarts water to just cover and season with salt.
• Bring to a boil, then reduce to a simmer.
• Add onions, black pepper, boonie peppers, carrots, Italian seasoning, white pepper, and soy sauce; cover and simmer, over medium heat, for about an hour.
• Add cabbage wedges, simmer, covered until chicken is fully cooked, another 10 minutes or so.
• Serve over white rice, with additional soy sauce, as desired.
• You can strain any left over stock to make a spicy soup or other use.