Sweet And Hot Pepper Chicken Asian Style Recipes

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SWEET PEPPER CHICKEN



Sweet Pepper Chicken image

Sweet red and green pepper strips add attractive color to this delicious chicken from Ann Johnson. "Put it in the slow cooker before getting ready for church on Sunday morning," recommends the Dunn, North Carolina cook. "It'll be ready to eat by the time you get home."

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 6 servings.

Number Of Ingredients 9

6 bone-in chicken breast halves (8 ounces each), skin removed
1 tablespoon canola oil
2 cups sliced fresh mushrooms
1 medium onion, halved and sliced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
Hot cooked rice

Steps:

  • In a large skillet, brown chicken in oil on both sides. Transfer to a 5-qt. slow cooker. Top with mushrooms, onion and peppers. Combine the soups; pour over vegetables., Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Serve with rice.

Nutrition Facts : Fat 11 g fat (3 g saturated fat), Cholesterol 79 mg cholesterol, Sodium 808 mg sodium, Carbohydrate 13 g carbohydrate, Fiber 2 g fiber, Protein 30 g protein.

CHICKEN IN SWEET AND HOT PEPPER SAUCE



Chicken in sweet and hot pepper sauce image

If you don't like it hot, leave out the peppers and cayenne; I would think you end up with a nice sweet sauce but without "the kick". You can use parsley if you are not a basil fan.

Provided by PetsRus

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

2 -3 sweet red peppers, seeded and roughly chopped (approx ¾ -1 lb)
2 -3 cloves garlic, peeled
3 tablespoons slivered almonds or 3 tablespoons ground almonds
1 -2 red chili pepper, roughly chopped,seeds removed
1/4 teaspoon cayenne pepper
1 medium onion, roughly chopped
1/2 cup chicken stock
1/2 cup evaporated milk
1 1/2 lbs chicken breasts or 1 1/2 lbs boneless chicken thighs, thinly sliced
5 tablespoons olive oil
1 medium zucchini, finely cubed
salt and pepper
1/2 cup torn basil leaves
3 tablespoons toasted pine nuts
12 ounces penne pasta
freshly grated parmesan cheese, to serve (optional)

Steps:

  • Put the first 6 ingredients in your blender or food processor and process into a paste/pulp.
  • Heat the oil in a large frying pan or Dutch oven, when hot enough pour the pepper paste in and on a medium high heat fry for 10 minutes.
  • Add the milk and chicken stock.
  • Then add the chicken and stir, add the zucchini a few minutes later.
  • Bring to the boil, lower the heat, cover and simmer for 10- 15 minutes or until the chicken is tender.
  • In the meantime cook the pasta according package instructions, drain when cooked, and put in a large warm dish.
  • Check the seasoning of the chicken dish, If you find the sauce too thick you can add some more chicken stock, it depends how much moisture the zucchini will release, add half of the basil, mix and put half of the chicken on top of the pasta, mix, then pour over the remaining.
  • Sprinkle the rest of the basil on top together with the pine nuts.
  • Serve.

HOT AND SPICY SICHUAN CHICKEN



Hot and Spicy Sichuan Chicken image

This is a traditional Chinese dish, which is simple to make. Tender chunks of chicken are bathed in a rich, hot, and spicy sauce. Enjoy with freshly cooked white rice.

Provided by Jin

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h7m

Yield 4

Number Of Ingredients 10

½ (2 pound) whole chicken
1 (3/4 inch thick) slice fresh ginger, crushed
1 teaspoon Sichuan peppercorns
¼ cup soy sauce
¼ cup chile oil
2 tablespoons white sugar
¼ teaspoon monosodium glutamate (MSG)
¼ teaspoon Sichuan peppercorn oil
6 spring onions (white parts only), cut into 3/4-inch pieces
1 teaspoon toasted sesame seeds, or to taste

Steps:

  • Bring a large pot of water to a boil; add chicken and cook for 2 to 3 minutes. Drain and discard water.
  • Bring a large pot of fresh water to a boil; add chicken, ginger, and peppercorns. Add more water if needed to cover chicken completely. Cover and cook over high heat until chicken is no longer pink and juices run clear, 35 to 45 minutes. Drain and discard water.
  • Horizontally chop chicken into 3/4-inch pieces, cutting through the bone and skin. Vertically chop into 3/4-inch squares; transfer to a bowl.
  • Combine soy sauce, chile oil, sugar, MSG, and Sichuan peppercorn oil in a bowl to form a sauce; pour over chicken and toss well. Garnish with spring onions and sesame seeds.

Nutrition Facts : Calories 377.5 calories, Carbohydrate 9.8 g, Cholesterol 40.2 mg, Fat 32.7 g, Fiber 0.9 g, Protein 11.3 g, SaturatedFat 7.5 g, Sodium 972.8 mg, Sugar 7.1 g

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