Pepperchicken Recipes

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CHICKEN 'N' PEPPERS



Chicken 'n' Peppers image

With garden-fresh peppers and tender chicken, this dish is perfect when your family is craving a lighter dinner. Serve it with rice and green salad

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

3/4 cup chicken broth
1/4 cup soy sauce
2 garlic cloves, minced
2 tablespoons cornstarch
3/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
6 boneless skinless chicken breast halves (4 ounces each), cut into 1-inch pieces
1 tablespoon canola oil
1 each medium green, yellow and sweet red peppers, cut into 1-inch pieces
1/4 cup water

Steps:

  • In a large bowl, combine the broth, soy sauce, garlic, cornstarch, ginger and cayenne pepper. Add chicken; stir to coat. Heat oil in a large skillet over medium-high heat. Add chicken mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to medium. Add peppers and water; cook and stir for 5-8 minutes or until peppers are tender.

Nutrition Facts : Calories 200 calories, Fat 7g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 207mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

PEPPER CHICKEN RECIPE



Pepper Chicken Recipe image

Pepper chicken masala made with basic spices and herbs in south Indian style. It tastes great with plain rice, chapati or parotta.

Provided by Swasthi

Categories     Main

Time 35m

Number Of Ingredients 18

1 cup onions ((finely chopped or pureed))
¾ tsp ginger garlic paste ((or grated))
1 cup tomatoes (or ¾ cup tomato puree (optional))
salt ( as needed)
1 to 1½ tsp pepper corn (or coarse crushed)
¼ tsp red chili powder ((or paprika))
¾ to 1 tsp garam masala powder
1 sprig curry leaves (or bay leaf or few mint leaves)
½ tsp cumin (or jeera)
2 to 3 green cardamoms
1 inch cinnamon (or dalchini)
3 cloves (or laung)
2 to 3 tbsp oil
500 grams chicken ((bone-in or boneless))
¾ tsp ginger garlic paste ((or grated))
1/8 tsp turmeric
salt little
3 to 4 tbsp coconut milk ((optional))

Steps:

  • Marinate chicken with ingredients under marination. Keep it aside until needed.
  • Pour oil to a hot pan. Add cumin, cinnamon, cloves and cardamom. Allow them to sizzle.
  • Next add curry leaves and ginger garlic paste. Fry till the raw smell of ginger garlic goes off.
  • Add onions and fry till they turn golden.
  • Then add tomatoes and salt. Fry till the tomatoes turn mushy and soft.
  • Add red chili powder, garam masala and coarsely crushed pepper corn.
  • Fry everything well till the mixture looses all the moisture.
  • Add chicken and fry for about 3 to 4 minutes.
  • Cover and cook on a low flame till the chicken turns tender.
  • If the chicken doesn't let out enough moisture to cook, then add little water.
  • Cover and cook until soft. If you want to have gravy,
  • You can take it off while there is moisture. You can also pour 3 to 4 tbsp coconut milk.
  • If you prefer a dry version, cook without lid and evaporate the moisture in the chicken. fry till all the moisture dries up.
  • Serve pepper chicken hot with rice and Rasam. Squeeze in some lemon juice before serving.

Nutrition Facts : Calories 378 kcal, Carbohydrate 10 g, Protein 25 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 93 mg, Sodium 467 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

EASY CREAMY PEPPERCORN CHICKEN



Easy Creamy Peppercorn Chicken image

Chicken breasts in a creamy peppercorn mushroom and onion sauce. Perfect over cooked white or long grain rice.

Provided by Linda Lewis

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 5

6 skinless, boneless chicken breasts
2 (10.75 ounce) cans condensed cream of mushroom soup
1 packet peppercorn gravy mix
1 onion, sliced into thin rings
1 cup water

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Place cleaned chicken breasts in a 9 x 13 inch glass baking dish or casserole dish. Arrange the sliced onion pieces evenly on top of the chicken pieces. Scoop the mushroom soup onto the chicken and onions. Mix the peppercorn gravy with water and pour it over the soup, onions and chicken.
  • Cover the dish and bake for 1 hour, stirring the chicken and mixture after 30 minutes. If desired, serve over rice or with mashed potatoes.

Nutrition Facts : Calories 244.2 calories, Carbohydrate 11.3 g, Cholesterol 68.4 mg, Fat 8.4 g, Fiber 0.3 g, Protein 29.3 g, SaturatedFat 2 g, Sodium 910 mg, Sugar 3.1 g

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.

PEPPER CHICKEN



Pepper Chicken image

This chicken needs to marinate for 2-4 hours before cooking - but putting it together and cooking it is a breeze and the taste will make you happy. This recipe is also great done on the bbq.

Provided by evelynathens

Categories     Chicken

Time 35m

Yield 5-6 serving(s)

Number Of Ingredients 13

1/2 cup butter
2 tablespoons fresh lemon juice
1 tablespoon freshly-ground pepper
1 tablespoon paprika
1 tablespoon dried basil, crumbled
1 tablespoon dried oregano, crumbled
3 garlic cloves, minced
2 bay leaves
2 teaspoons dried rosemary, crumbled
1 teaspoon cayenne pepper
1 teaspoon nutmeg
salt
5 lbs chicken, cut into 8 pieces

Steps:

  • Melt butter in heavy, large skillet over medium-low heat. Add all ingredients EXCEPT CHICKEN chicken and cook until spices are aromatic, stirring occasionally, about 5 minutes. Remove from heat and let cool.
  • Add chicken, turning to coat. Cover and chill for 2-4 hours.
  • Cover chicken and cook over medium-low heat until juices run clear when thigh is pierced with a fork, about 25 minutes.

Nutrition Facts : Calories 1157, Fat 87.3, SaturatedFat 31.4, Cholesterol 389, Sodium 482, Carbohydrate 4, Fiber 1.7, Sugar 0.5, Protein 85.3

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