Pepperedchicken Recipes

Steps:

• Coat both sides of chicken with pepper.
• Heat oil in skillet.
• Cook chicken in oil about 20 minutes, turning once.
• Cook until juice is no longer pink when centers are cut.
• Mix honey and butter.
• Top hot chicken with honey/butter mixture.

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.

Steps:

• In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes.
• In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok. Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes. Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice.

Steps:

• Flatten chicken to 1/2-in. thickness. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, combine the green onion, lemon juice, sherry, Worcestershire sauce, mustard, lemon-pepper and remaining butter. Cook and stir over medium heat for 3-4 minutes or until heated through. Serve with chicken.

Steps:

• Clean and cut the entire chicken drumstick into two pieces.
• Keep pan in the stove and heat the olive oil.
• Now add fennel seeds, curry leaves, mint leaves and coriander leaves and fry it for 1 minute.
• Then add ginger garlic paste, chopped red & green pepper and fry it for 20 seconds.
• Add the powdered pepper into the pan and keep it for 2 minutes. Close the lid and keep it in low flame. 6. The juice from the bell pepper and the pepper powder should get inside the chicken. Allow 15-20 minutes to get cooked.
• Serve hot with Roti or Naan. You will get the real taste of pepper chicken.

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.

Steps:

• Melt butter in a small skillet. Pepper the skillet with 1/2 tablespoon of the pepper, then lay the chicken breast onto the pepper. Squeeze fresh lemon juice onto the chicken, then season with the remaining pepper.
• Saute chicken breast for about 5 to 7 minutes, then turn to the other side, squeeze lemon juice onto the other side and saute for another 5 to 7 minutes (or until chicken is cooked through and juices run clear).