Chicken In Black Pepper Sauce Recipes

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STIR FRY CHICKEN LIVER IN BLACK PEPPER SAUCE



Stir Fry Chicken Liver in Black Pepper Sauce image

A poor man's foie gra cooked Asian style. A tad spicy but the pepper does kick some flavor into the dish. Make sure you do not overcook this as chicken liver tastes best when it is slightly moist for that melt-in-the-mouth texture!

Provided by Cook Food Mood

Categories     Chicken Livers

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 14

250 g chicken livers, cleaned and sliced
1 1/2 tablespoons light soya sauce
1 tablespoon oyster sauce
1 tablespoon dark soya sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1 onion, quartered
2 sprigs spring onions, cut into 2cm length
1 sprig coriander, cut into 2 cm length
1 teaspoon black pepper, coarsely ground
2 tablespoons oil
1 teaspoon sesame oil
1/2 teaspoon garlic, chopped
2 slices young gingerroot

Steps:

  • Marinate chicken liver with soy sauce, oyster sauce, sugar and salt for at least 15 minute.
  • Heat wok with oil and sesame oil. Fry garlic and ginger until fragrant. Add onions and saute for 1-2 minute.
  • Add chicken livers and the marinade. Stir fry over fairly high heat. Toss quickly until the chicken liver loses its pink color.
  • Add spring onion, coriander and stir briskly.
  • Dish out and serve immediately!

Nutrition Facts : Calories 326.8, Fat 22, SaturatedFat 4.1, Cholesterol 431.2, Sodium 1370.1, Carbohydrate 9.6, Fiber 1.2, Sugar 3.6, Protein 22.5

BLACK PEPPER CHICKEN STIR-FRY



Black Pepper Chicken Stir-Fry image

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

1/2 cup reduced-sodium soy sauce
1 tablespoon honey
3/4 teaspoon coarsely ground pepper
3/4 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder
1/2 cup cornstarch
1-1/2 pounds boneless skinless chicken thighs, cubed
1/4 cup canola oil, divided
1 large onion, chopped
Minced fresh cilantro and thinly sliced green onions

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.

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

CHICKEN WITH BLACK-PEPPER MAPLE SAUCE



Chicken with Black-Pepper Maple Sauce image

Categories     Chicken     Poultry     Sauté     Picnic     Quick & Easy     Vinegar     Rosemary     Fall     Spring     Birthday     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1 (3- to 3 1/2-lb) whole chicken
1 teaspoon salt
1/4 teaspoon black pepper
5 tablespoons unsalted butter
2 (3-inch-long) sprigs fresh rosemary plus 1 (1-inch-long) sprig
1 tablespoon whole black peppercorns
1/4 cup dark amber or Grade B maple syrup
3/4 cup reduced-sodium chicken broth
1/4 cup cider vinegar
Special Equipment
kitchen shears; 2 (10-inch) heavy skillets (one well-seasoned cast-iron or heavy nonstick); a 10-inch round of parchment paper; 5 to 6 lb of weights such as 3 (28-oz) cans of tomatoes

Steps:

  • Cut out backbone from chicken with kitchen shears and discard. Pat chicken dry, then spread flat, skin side up, on a cutting board. Cut a 1/2-inch slit on each side of chicken in center of triangle of skin between thighs and breast (near drumstick), then tuck bottom knob of each drumstick through slit. Tuck wing tips under breast. Sprinkle chicken all over with salt and ground pepper.
  • Heat 3 tablespoons butter in 10-inch cast-iron or heavy nonstick skillet over moderate heat until foam subsides. Add chicken, skin side down, and arrange larger rosemary sprigs over chicken. Cover with parchment round and second skillet, then top with weights. Cook chicken until skin is browned, about 15 minutes. Remove and reserve weights, top skillet, parchment, and rosemary, then carefully loosen chicken from skillet with a spatula. Turn chicken over and re-place rosemary sprigs, then re-cover with parchment, skillet, and weights. Cook until chicken is just cooked through, 15 to 20 minutes more.
  • Make sauce while chicken cooks:
  • Toast peppercorns in a dry 1-quart heavy saucepan over moderate heat, shaking pan occasionally, until fragrant, about 3 minutes. Transfer to a clean cutting board and coarsely crush with a rolling pin. Return peppercorns to saucepan and bring to a simmer with syrup, 1/2 cup broth, and small rosemary sprig, then reduce heat and simmer 20 minutes.
  • Transfer chicken to a platter and loosely cover with foil. Add vinegar to skillet and deglaze, boiling and scraping up brown bits with a wooden spoon until liquid is reduced by half. Stir in maple mixture and remaining 1/4 cup broth and boil until slightly syrupy, about 3 minutes. Reduce heat to low and swirl in remaining 2 tablespoons butter. Season sauce with salt and pour through a fine-mesh sieve into a bowl, discarding solids. Serve chicken with sauce.

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