Stir Fry Chicken Liver In Black Pepper Sauce Recipes

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

Ingredients

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.

STIR FRIED BLACK PEPPER CHICKEN

Stir Fried Black Pepper Chicken image

If you love the taste of pepper, the Black Pepper Chicken Stir Fry has to be a part of your cooking repertoire! It is a spicy cauldron of ground white and black peppercorns, red pepper and green chili fried with bite-sized chicken and onions. If you would like to make this dish cheerier, feel free to throw in some yellow and green peppers! Enjoy this painless 30-minute recipe hot with a bowl of steamed rice.

Provided by Asian Food Network

Categories Chicken Food Recipes | Asian Food Recipes With Chicken

Yield Serves 2 people

Number Of Ingredients 17

Ingredients

2 chicken thighs - sliced
1 red capsicum
1 yellow onion
2 cloves garlic - pounded
10 g ginger - peeled & sliced
10 g white peppercorns
20 g black peppercorns
3 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp sugar
1 tbsp sesame oil
1 tbsp dark soy sauce
20 g butter
2 tbsp shaoxing wine
1 tbsp cornstarch
2 tbsp water
3 tbsp vegetable oil

Steps:

Pound your peppercorns . In a pan, toast white and black peppercorns for 30 seconds, then remove from heat. In a mortar and pestle, add toasted peppercorns and pound for 2 minutes. Set aside.
Stir fry the vegetables and aromatics . In a pan on medium-high heat, add 3 tablespoons of vegetable oil. Once the oil gets hot, add the onions, red and green peppers. Fry for 30 seconds, then add garlic and ginger. Stir fry for another 30 seconds. For more nutrition and colour, throw in some yellow and green bell peppers into your vegetable mix.
Cook the chicken. Add cube-sized or long thin strips of chicken. Cook for 3 minutes or until chicken appears slightly opaque. Add 3 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, 1 tablespoon of sugar, 1 tablespoon sesame oil, 1 tablespoon dark soy sauce, pepper and butter. Stir the mixture well. In a small bowl, mix 1 tablespoon of cornstarch and 2 tablespoons of water together, then add into the pan. Stir for another minute, then remove from heat. The cornstarch mixture helps thicken the sauce and make it more adhesive.

CHICKEN OR BEEF STIR-FRY SAUCE

Chicken or Beef Stir-Fry Sauce image

A good stir-fry sauce for beef or chicken and vegetables, best added after other ingredients are cooked. Pour over stir-fry and toss. Also great on rice.

Provided by TKinSA

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 6

Ingredients

½ cup water
3 tablespoons soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch
½ teaspoon garlic powder
¼ teaspoon ground ginger

Steps:

Combine water, soy sauce, sugar, cornstarch, garlic powder, and ginger in a blender. Blend until well combined.

Nutrition Facts : Calories 47.3 calories, Carbohydrate 11.1 g, Fiber 0.2 g, Protein 0.8 g, Sodium 677.8 mg, Sugar 6.5 g

CHICKEN PEPPER STIR-FRY

Chicken Pepper Stir-Fry image

I challenged myself one day to create a sweet and spicy stir-fry using only the ingredients I had on hand. It had to be sweet yet tangy for our liking. I think I have finally mastered this dish.-Kelly Baumgardt, Seymour, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 each small green, sweet red and sweet yellow pepper, julienned
1 medium onion, quartered
4 tablespoons olive oil, divided
2 garlic cloves, minced
3/4 pound boneless skinless chicken breast halves, cubed
3/4 teaspoon Cajun seasoning
1/3 cup packed brown sugar
2 teaspoons cornstarch
1 tablespoon water
1 tablespoon lemon juice
1 tablespoon honey mustard
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
Hot cooked rice, optional

Steps:

In a large skillet, stir-fry peppers and onion in 2 tablespoons oil over medium-high heat until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, stir-fry chicken and Cajun seasoning in remaining oil until no longer pink, 7-9 minutes., In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir until combined and sauce has thickened, 1 minute. If desired, serve with rice.

Nutrition Facts :

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

Ingredients

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

THAI STIR-FRIED CHICKEN LIVERS

Thai Stir-Fried Chicken Livers image

This is a very simple and delicious dish to serve over white/jasmine rice for chicken liver lovers! Credit goes to my mommy, Pat.

Provided by pearliegirlie

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb chicken liver (drained and rinsed thoroughly)
1 medium onion (cut into slivers)
3 sprigs green onions (cut into 1 inch-long sections)
2 tablespoons vegetable oil (or other cooking oil)
3 tablespoons oyster sauce
1 teaspoon black pepper
1/2 cup chicken broth

Steps:

Sauté both types of onions in the vegetable oil over low-medium heat for about 3-5 minutes.
Add the (drained and rinsed) chicken livers and turn the heat up to medium-high and sauté livers on each side (turning over once) until the livers darken in color and become opaque looking.
Add the chicken broth, oyster sauce and black pepper and stir thoroughly.
Then let simmer uncovered for approximately 10-15 more minutes (or until the livers are cooked just all the way through and sauce is thickened).
Serve over steamed white/jasmine rice and enjoy!

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