Chinesebuffetblackpepperchicken Recipes

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CHINESE BUFFET BLACK PEPPER CHICKEN



Chinese Buffet Black Pepper Chicken image

This is the real deal, just like at the all you can eat Chinese buffets. I found it on a web site called blogchef.net and Bobby is the poster. I tried it and it is so wonderful, I know you are going to love it!!! I put it at two servings, but there probably is enough for three, but heck why not load up the plate (don't share!!)

Provided by Chill

Categories     Healthy

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken breast (or thighs)
6 tablespoons cornstarch (for dusting)
1 white onion, diced
1 cup frozen peas and carrot
oil (for frying)
1/4 cup oyster sauce
1 teaspoon soy sauce
1 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon sake or 1 teaspoon rice wine

Steps:

  • Mix together all of the sauce ingredients and set aside.
  • Cut chicken into 1/2" cubes and dust pieces with cornstarch.
  • Dry fry chicken in batches until golden brown. Drain on paper towels.
  • Heat 1 tbsp oil in pan and stir fry onion for a few minutes, then add the peas and carrots and stir fry for another few minutes.
  • Add sauce mixture to the veggies and heat until warm, then add the chicken and fully coat with the sauce.
  • Serve with rice.
  • Enjoy and thank Bobby for this great recipe!

CHINESE CHICKEN WITH BLACK PEPPER SAUCE



Chinese Chicken with Black Pepper Sauce image

For Shae, who discovered this on a Chinese buffet. I had found this on a buffet also. It is a great little dish, with a little bite of pepper that is quite addictive!

Provided by PalatablePastime

Categories     Chicken Thigh & Leg

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken thighs (skinless boneless breast substitution ok)
6 tablespoons cornstarch
1 large onion, diced
1 cup frozen peas and carrot
cooking oil
hot steamed rice
1/4 cup oyster sauce
1 teaspoon dark soy sauce
1 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon rice wine or 1 teaspoon sake

Steps:

  • Note: This recipe calls for boneless thigh meat, which is preferred, but I tried using breast meat and the result was fine also.
  • Mix together sauce ingredients in a small bowl and set aside.
  • Cut chicken into a small dice, about 1/4-inch.
  • Heat 1-2 cups peanut or other cooking oil in your wok.
  • Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess.
  • Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain.
  • Remove oil from wok and discard.
  • Heat 1 tbsp oil in wok and stir-fry onion about 1 minute; add peas and carrots and cook another 30 seconds.
  • Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly.
  • Serve at once with hot steamed rice.

Nutrition Facts : Calories 303.3, Fat 6.3, SaturatedFat 1.6, Cholesterol 125.9, Sodium 952.2, Carbohydrate 28, Fiber 3, Sugar 2.2, Protein 32.6

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