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.
CHICKEN WITH BLACK PEPPER CRUST
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h35m
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- For the chicken: Preheat the oven to 400 degrees F.
- Place the chicken, breast-side up, in the center of a roasting pan (see Cook's Note). Sprinkle liberally with salt and roast, undisturbed, 25 minutes. Remove and let the par-cooked chicken rest (the breast skin should be nicely browned).
- For the crust: Place the breadcrumbs on a baking sheet and toast in the oven for 5 minutes. Remove and set aside. Finely chop the arugula and place in a medium bowl along with the toasted breadcrumbs. Place the peppercorns on a flat surface such as a cutting board and, using the underside of a skillet, crack them. (The peppercorns should be very coarsely crushed.) Add the peppercorns and butter to the bowl with the breadcrumbs and arugula and mix well.
- Gently pat the crust on top of the chicken breast. Place the chicken back in the oven and roast until the juices run clear or a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 160 to 165 degrees F, an additional 25 to 35 minutes (see Cook's Note). Let rest at least 10 minutes, then carve and serve.
GRILLED GINGER-BEER CHICKEN
Provided by Food Network Kitchen
Time 2h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Rinse the chicken and pat dry. Toss the ginger with 2 tablespoons salt and 1 teaspoon pepper. Sprinkle half of the mixture on the chicken; reserve the rest. Refrigerate the chicken, uncovered, at least 2 hours.
- Meanwhile, make the sauce: Pour the ginger beer into a wide skillet; cover and bring to a boil. Uncover and cook over high heat until reduced by half, about 30 minutes. Remove from the heat, add the tea bags and steep 10 minutes; discard the tea bags. Add the onion, tomatoes, mustard, Worcestershire sauce, brown sugar and thyme. Return to high heat and cook, stirring occasionally, until thick, about 50 minutes, using a potato masher to crush the tomatoes during the last 5 minutes. Remove the thyme. Set aside half of the sauce for serving.
- Bring the chicken to room temperature about 30 minutes before grilling. Preheat a grill to medium with indirect heat: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half of the burners.
- Brush the chicken with some of the butter and sprinkle with some of the remaining ground ginger mixture. Place skin-side up on the cooler side of the grill; cover and cook until it starts browning, about 18 minutes, basting with more butter and sprinkling with more ground ginger mixture halfway through. Brush the chicken with a thick layer of sauce. Cover and cook until a thermometer inserted into the thickest part registers 160 degrees F, about 20 minutes, basting with more sauce halfway through.
- Brush the chicken with more butter, then turn skin-side down and place on the hotter side of the grill (over direct heat). Cook, uncovered, until marked, about 2 minutes. Rotate the chicken to make crisscross grill marks and cook 2 more minutes. Transfer to a board and let rest about 10 minutes. Season with salt and serve with the reserved sauce.
CHICKEN WITH GREEN PEPPERS IN BLACK BEAN SAUCE
A classic Chinese dish, one of my favourites. Serve over a bed of rice.
Provided by Stephen
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Heat a wok over a medium heat until hot, add the toasted sesame oil and heat for about 30 seconds. Stir in garlic and black bean sauce, and season with salt. Add chicken to the wok; cook, stirring frequently, until chicken is cooked through. Pour in dissolved chicken bouillon, cover, and cook for 6 minutes.
- Stir in onion, green onions, and bell pepper, and season with soy sauce and black pepper. Cover, and cook for 8 minutes. Stir in cornstarch mixture, and stir until sauce thickens. Stir in cilantro, and serve.
Nutrition Facts : Calories 253.5 calories, Carbohydrate 17.2 g, Cholesterol 43 mg, Fat 12.6 g, Fiber 3.8 g, Protein 18.7 g, SaturatedFat 2.5 g, Sodium 1421.2 mg, Sugar 4.4 g
STIR-FRIED HONEY-GINGER CHICKEN WITH PEPPERS
Fresh ingredients, some quick prep, and a hot skillet or wok are all you need for a great stir-fry dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.
- Add 1 tablespoon oil, ginger, and garlic to skillet and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice, topped with cilantro.
Nutrition Facts : Calories 402 g, Fat 11 g, Fiber 2 g, Protein 28 g
CHICKEN BAKED WITH GINGER AND BLACK PEPPER
I've had this clipped from a Tesco in store magazine for over 10 years. Finally I am recording it so that I don't lose it! Part of an Indian menu from Madhur Jaffrey.
Provided by Ppaperdoll
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine lemon juice, salt, ginger, black pepper, coriander, cumin, paprika, cayenne and turmeric. Mix well.
- Add chicken pieces and toss to coat. Cover chicken and set a side in fridge a minimum of 3 hours, maximum of 24.
- Preheat oven to 200 degrees C, 400 degrees F, gas mark 6.
- Arrange chick npieces on a baking tray, skin side down. Brush with oil.
- Bake in centre of oven 20 minutes. Turn pieces over and cook a further 25 minutes until chicken is tender, basting 3-4 times.
- Transfer to a warmed serving plate.
Nutrition Facts : Calories 702.3, Fat 49.1, SaturatedFat 12.1, Cholesterol 259.6, Sodium 1996, Carbohydrate 5.8, Fiber 2, Sugar 0.8, Protein 57.8
PEPPER JACK CHICKEN
"As a retired senior citizen with a working husband, I have to make easy dinners for two," notes Dorothy Storms of Winder, Georgia. "These grilled chicken breasts topped with zippy cheese and salsa are a favorite."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Brush chicken with oil; sprinkle with seasoned pepper and garlic powder. Grill on an indoor grill coated with cooking spray for 4-5 minutes on each side or until juices run clear. , Transfer chicken to serving plates; top with cheese and salsa. Serve with noodles if desired.
Nutrition Facts : Calories 257 calories, Fat 11g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 347mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.
CHINESE BUFFET BLACK PEPPER CHICKEN
This is the real deal, just like at the all you can eat Chinese buffets. I found it on a web site called blogchef.net and Bobby is the poster. I tried it and it is so wonderful, I know you are going to love it!!! I put it at two servings, but there probably is enough for three, but heck why not load up the plate (don't share!!)
Provided by Chill
Categories Healthy
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix together all of the sauce ingredients and set aside.
- Cut chicken into 1/2" cubes and dust pieces with cornstarch.
- Dry fry chicken in batches until golden brown. Drain on paper towels.
- Heat 1 tbsp oil in pan and stir fry onion for a few minutes, then add the peas and carrots and stir fry for another few minutes.
- Add sauce mixture to the veggies and heat until warm, then add the chicken and fully coat with the sauce.
- Serve with rice.
- Enjoy and thank Bobby for this great recipe!
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- In a small bowl, combine the crushed red pepper flakes, if using, with the ginger and soy sauce. Place the chicken in a roasting pan or baking dish large enough not to crowd the pieces; they should have two finger's widths of space between them. Coat the chicken in the marinade; add the onion quarters, arranging the slices in between the pieces of chicken. Roast, basting halfway through, until the chicken is tender, 30 to 35 minutes. (Meanwhile, cook the rice and prepare a selection of greens for serving.)
- Remove the chicken from the oven and pour any juices into a small saucepan before return the chicken to the oven.
- To the saucepan with the pan juices, add the butter, honey and lemon zest. Cook over medium heat until it has reduced by a third, about 3 minutes.
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