Sweetblackpepperchicken 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.
SWEET PEPPER CHICKEN
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
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.
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4.8/5 (4)Total Time 20 minsCategory Chinese RecipesCalories 302 per serving
- Heat up a pan or skillet and add the oil. When the oil is heated, add the sliced onion and quickly stir-fry until aromatic and follow by the bell pepper and black pepper. Stir-fry for 1 minute. Stir in the chicken and continue to stir-fry until the chicken is cooked. Add in the soy sauce, sugar, Maggi sauce. Stir to combine all the ingredients well. Serve the black pepper chicken with warm steamed rice.
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- Mix all silken chicken marinade ingredients - egg white, starch, 1 tbsp oil, salt, soy sauce, and vinegar in a small bowl. Add small cubed chicken and mix well. Refrigerate for 30 minutes. Or at-least 20 minutes while you prep the rest of ingredients.
- In meantime, in a small bowl, add black pepper sauce ingredients - soy sauce, oyster sauce, sesame oil, vinegar, corn starch, and 1 tsp coarse ground black pepper (adjust per taste). Whisk well and set aside.
- Bring a pot of water (2-3 inch water) to rolling boil. Add marinated chicken with slotted spoon (so as leave behind marinade) and pouch for 4-6 minutes (or until chicken is fully cooked).
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- Place all of your marinade ingredients into a Ziploc bag (this is a plastic food storage bag) or covered dish that you use for marinading meats.
- Make sure that all of the marinade ingredients are blended well together. Then, add the chicken to the marinade.
- Let the chicken marinade for 12 hours or longer in the refrigerator (the longer the wings marinade, the more flavorful the chicken wings will be).
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4.5/5 (2)Estimated Reading Time 6 minsServings 4Total Time 1 hr 40 mins
- Preheat the oven to 350°. In a small saucepan, melt the butter with the maple syrup and 2 teaspoons of coarsely ground pepper. Remove the glaze from the heat.
- On a large heavy-duty rimmed baking sheet, toss the sliced onions and potatoes with the olive oil. Season the onions with salt and pepper and spread in an even layer. Season the chicken inside and out with salt, then arrange on top of the onions.
- Roast the chicken for 45 minutes. Brush the chicken all over with half of the maple glaze and continue roasting for 1 hour longer. Increase the oven temperature to 425°. Generously brush the chicken with the remaining glaze and roast for 15 minutes longer, or until the cavity juices run clear and the chickens are richly browned.
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4.6/5 (30)Total Time 20 minsCategory Asian RecipesCalories 278 per serving
- Slice and remove the top part of the mini sweet peppers. Cut lengthwise into halves to remove the seeds inside of the peppers. Cut into wedges. Set aside.
- Season the chicken with salt and ground black pepper. Heat up a wok or skillet over high heat and add 1 tablespoon of the oil. When the oil is heated, add the chicken and cook until both sides of the chicken slightly brown. Dish out and set aside.
- In the same work or skillet, add the remaining oil. Add the garlic and stir fry until aromatic. Add the mini sweet peppers, stir and toss continuously, about 10 seconds. Add the sauce into the wok or skillet, stir to combine well with the mini sweet peppers. Transfer the chicken back into the wok, stir a few times to blend well. Turn off the heat and serve immediately.
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- Heat 1 tablespoon oil over medium-high heat in a large sauté pan or wok. Add chicken and sauté for 4-5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink on the inside. Use a slotted spoon to transfer the chicken to a clean plate, and set aside.
- Add the remaining 1 tablespoon oil to the sauté pan, along with the bell pepper, onion, celery and garlic. Sauté for 5-6 more minutes, stirring occasionally.
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