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.
THREE-PEPPER RICE AND CHICKEN POT
After finding out how easy it is to grow different types of peppers in my backyard, I wanted to incorporate them into a dish. This is what I ended up with: a version of arroz con pollo or jambalaya with a little added kick.
Provided by SIMONTAN
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat your oven's broiler. Line a baking sheet with a sheet of foil.
- Cook andouille sausage in a skillet over medium heat until cooked through, about 15 minutes. Remove from skillet and cut into 1/4-inch slices; set aside.
- While the sausage is cooking, cut the peppers in half lengthwise and remove the stem and seeds. Place peppers, cut-side-down onto baking sheet and place into preheated oven. Broil peppers until the skins blacken, about 7 minutes, then place into a bowl and cover with plastic wrap. Allow the peppers to steam for 10 minutes until the skins loosen, then remove and discard blackened skins; chop peppers into 1/2 inch pieces and set aside.
- Heat the canola oil in a stockpot over high heat. Toss the chicken with Cajun seasoning and sear in batches in the oil until light brown and no longer pink in the center, about 6 minutes. Remove chicken, leaving oil in the stockpot, and drain on paper towels.
- Add 1 1/2 tablespoons of butter to the oil. Stir in the onion, banana peppers, celery, garlic, and shallot; cook until the onions are translucent, 3 to 4 minutes. Stir in rice and 1 1/2 tablespoon butter. Stir in the chicken stock, tomato sauce, and diced tomato with chilies. Cover and simmer until liquid is mostly absorbed into the rice, 10 to 12 minutes. Stir in the beer and cover; cook another 5 minutes until the rice is tender. Season with salt, then mix in the corn, poblano, bell pepper, chicken, and andouille sausage. Return to a simmer, then turn off heat and allow to rest 5 minutes before serving.
Nutrition Facts : Calories 475.1 calories, Carbohydrate 38.5 g, Cholesterol 79.5 mg, Fat 24.4 g, Fiber 5.3 g, Protein 24.5 g, SaturatedFat 7.6 g, Sodium 1375.3 mg, Sugar 7.5 g
GRILLED CHICKEN AND TRI-COLOR PEPPERS WITH CHIMICHURRI SAUCE - W
This is a really easy, but beautiful looking and tasty dish. Impress your friends! Yields 1 chicken breast, about 1/2 cup of grilled peppers and 1/3 cup of sauce per serving. 3 points per serving
Provided by Rhiannon Deux
Categories Chicken Breast
Time 21m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, salt and pepper in bowl of a blender. Blend on high, pulsing, until a smooth sauce is formed; set aside.
- Coat a stovetop grill pan with cooking spray. Heat over medium-high heat. Place chicken in pan and grill until cooked through, about 3 to 4 minutes per side; remove from grill pan, cover to keep warm and set aside.
- Off heat, recoat grill pan with cooking spray. Place peppers in pan and cook until grill marks show on peppers, about 3 minutes per side. Serve chicken and peppers drizzled with chimichurri sauce.
Nutrition Facts : Calories 180.6, Fat 4.1, SaturatedFat 0.8, Cholesterol 65.8, Sodium 376.5, Carbohydrate 8, Fiber 2.2, Sugar 2.7, Protein 27.8
FIERY PEPPER CHICKEN
This chicken dish is straight from the Szechuan province of China and it is hot! It is known in China as Chong Qing Lazi Ji. Unfortunately, substituting black peppercorns for Szechuan will not taste right.
Provided by Bald Guy
Categories World Cuisine Recipes Asian Chinese
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Stir together 1 teaspoon cooking wine and 1/2 teaspoon salt in a bowl; add the chicken and stir to coat. Allow to marinate 2 to 3 minutes. Place the marinated chicken in a large, sealable plastic bag with the cornstarch and shake to coat.
- Heat the peanut oil in a wok or large skillet over high heat. Fry the chicken in the oil until it begins to crisp around the edges, 7 to 10 minutes. Remove the chicken to a paper towel-lined plate to drain. Reserve 2 tablespoons of the oil, discarding the rest.
- Reheat the reserved oil in the wok over medium-high heat; cook and stir the garlic, ginger, and green onions in the oil until fragrant, about 1 minute. Add the green chilies, crushed dried chilies, and Szechuan peppercorns; continue frying about 20 seconds more. Return the chicken to the wok; stir in the soy sauce, 2 teaspoons cooking wine, sugar, and 1/2 teaspoon salt until thoroughly combined. Remove from heat and serve immediately.
Nutrition Facts : Calories 336 calories, Carbohydrate 26.7 g, Cholesterol 34.6 mg, Fat 19.5 g, Fiber 6.7 g, Protein 15.9 g, SaturatedFat 2.8 g, Sodium 806.6 mg, Sugar 2 g
TRI-PEPPER CHICKEN
Make and share this Tri-Pepper Chicken recipe from Food.com.
Provided by RecipeNut
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in large skillet.
- Add onion; cook over medium heat 3 minutes, stirring occasionally.
- Add mushrooms; cook and stir 5 minutes or until tender.
- Remove vegetables from skillet; add chicken and cook about 15 minutes over medium-high heat, turning until evenly brown.
- Reduce heat to low.
- Return vegetables to skillet.
- Stir in roasted peppers, bell pepper and red pepper flakes.
- Pour lasagna sauce over chicken and vegetables; cover and simmer 30 minutes.
- Uncover and continue to cook, stirring occasionally, until chicken is tender and no longer pink when tested with tip of knife.
- Meanwhile, cook linguine according to package directions; drain.
- Serve chicken with linguine.
Nutrition Facts : Calories 590.8, Fat 12.7, SaturatedFat 2, Cholesterol 68.4, Sodium 1484.1, Carbohydrate 76.3, Fiber 4.3, Sugar 14.2, Protein 41
CHICKEN WITH TRI-COLOR PEPPERS
Number Of Ingredients 6
Steps:
- Sauté onion in olive oil until soft, then add chicken pieces and garlic. Cook until chicken is cooked through. Add peppers and wine and cook until peppers are cooked, but still firm, and liquid is slightly reduced. Serve with pasta of your choice.
Nutrition Facts : Nutritional Facts Serves
CHICKEN WITH TRI-COLOR PEPPERS
Number Of Ingredients 6
Steps:
- Sauté onion in olive oil until soft, then add chicken pieces and garlic. Cook until chicken is cooked through. Add peppers and wine and cook until peppers are cooked, but still firm, and liquid is slightly reduced. Serve with pasta of your choice.
Nutrition Facts : Nutritional Facts Serves
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4.3/5 (6)Total Time 40 minsCategory Chicken And PoultryCalories 246 per serving
- In a medium bowl, stir together all the marinade ingredients. Toss the chicken in the marinade and set aside for 30 minutes.
- Heat a tablespoon of oil in your wok over high heat until smoking. Add the long hot peppers and cook for 3-5 minutes, until the peppers are tender but still a little crisp. You want to see some scorch marks on the outside of the peppers. Add a pinch of salt. Remove the peppers from the wok and set aside.
- Add another tablespoon of oil to your wok over high heat. Add the chicken to the pan in a single layer. Don’t stir. You want to get a good, crisp sear on the chicken. Brown the chicken until it’s cooked through. Take it out of the wok and set aside.
- Let the wok cool down a bit. Now add a ½ tablespoon of oil to the wok over low heat. Add the dried chili peppers, peppercorns, and garlic. Stir for 2 minutes to toast everything together. Turn the heat back to high and add the peppers, chicken, and soy sauce. Stir everything together for a minute and serve!
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