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.
CHICKEN WITH BLACK PEPPER CRUST
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h35m
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- For the chicken: Preheat the oven to 400 degrees F.
- Place the chicken, breast-side up, in the center of a roasting pan (see Cook's Note). Sprinkle liberally with salt and roast, undisturbed, 25 minutes. Remove and let the par-cooked chicken rest (the breast skin should be nicely browned).
- For the crust: Place the breadcrumbs on a baking sheet and toast in the oven for 5 minutes. Remove and set aside. Finely chop the arugula and place in a medium bowl along with the toasted breadcrumbs. Place the peppercorns on a flat surface such as a cutting board and, using the underside of a skillet, crack them. (The peppercorns should be very coarsely crushed.) Add the peppercorns and butter to the bowl with the breadcrumbs and arugula and mix well.
- Gently pat the crust on top of the chicken breast. Place the chicken back in the oven and roast until the juices run clear or a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 160 to 165 degrees F, an additional 25 to 35 minutes (see Cook's Note). Let rest at least 10 minutes, then carve and serve.
CHINESE CHICKEN WITH BLACK PEPPER SAUCE
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
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
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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