Caramelized Black Pepper Chicken Recipes

CARAMELIZED BLACK PEPPER CHICKEN

Caramelized Black Pepper Chicken image

Take on the takeout with a quick and easy recipe for caramelized black pepper chicken tossed in a sweet and tangy sauce.

Provided by Kelly Senyei

Time 35m

Number Of Ingredients 12

Ingredients

1/3 cup dark brown sugar
1/4 cup fish sauce
1/4 cup water
3 Tablespoons rice vinegar
1 teaspoon minced garlic
1 teaspoon finely grated fresh ginger
1 teaspoon black pepper
2 dried red chilies, halved
1 Tablespoon canola oil
1 shallot, minced
1 pound skinless, boneless chicken thighs, cut into 1-inch cubes
Cilantro for garnish

Steps:

In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles. Set aside.
Heat the canola oil in a large deep pan.
Add the shallots and cook until soft (about 3 minutes).
Add the cubed chicken pieces and the reserved sauce. Bring to a simmer over high heat.
Simmer until the chicken is fully cooked then use a slotted spoon to remove the cooked chicken from the pan.
Increase the heat and continue simmering the sauce until it has reduced by half (it should have a syrupy consistency). Add the chicken back into the pan and toss to coat.
Garnish with cilantro and serve with rice or veggies.
★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts : Calories 259 kcal, Carbohydrate 22 g, Protein 23 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 107 mg, Sodium 1248 mg, Sugar 20 g, ServingSize 1 serving

CARAMELIZED BLACK PEPPER CHICKEN RECIPE - (4.4/5)

Caramelized Black Pepper Chicken Recipe - (4.4/5) image

Provided by lovemygolden

Number Of Ingredients 12

Ingredients

1/3 cup dark brown sugar
1/4 cup fish sauce
1/4 cup water
3 Tablespoons rice vinegar
1 teaspoon minced garlic
1 teaspoon finely grated fresh ginger
1 teaspoon black pepper
2 dried red chilies, halved
1 Tablespoon canola oil
1 shallot, minced
1 pound skinless, boneless chicken thighs, cut into 1-inch cubes
Cilantro for garnish

Steps:

In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles. Set aside. Heat the canola oil in a large deep pan. Add the shallots and cook until soft (about 3 minutes). Add the cubed chicken pieces and the reserved sauce. Bring to a simmer over high heat. Simmer until the chicken is fully cooked then use a slotted spoon to remove the cooked chicken from the pan. Increase the heat and continue simmering the sauce until it has reduced by half (it should have a syrupy consistency). Add the chicken back into the pan and toss to coat. Garnish with cilantro and serve with rice or veggies. Recipe adapted from Food&Wine.

CARAMELIZED BLACK PEPPER CHICKEN WITH JASMINE RICE

Caramelized Black Pepper Chicken With Jasmine Rice image

From Food and Wine Magazine. I've never had jasmine rice since Zaar World Wide Tour #6. I am so now digging this stuff! Forgot, if you're 'pepper' intolerant, cut it back. Go the length and garish with cilantro and if you must, sub jasmine rice with white, but you'd be missing out.

Provided by gailanng

Categories Chicken Breast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup brown sugar
3 tablespoons fish sauce (nam pla and add to taste)
1/4 cup water
3 tablespoons rice wine vinegar
1 teaspoon minced garlic
1 teaspoon finely grated ginger
1 teaspoon ground pepper
2 Thai chiles, halved (can sub dried red chiles)
1 tablespoon canola oil or 1 tablespoon vegetable oil
1 shallot, thinly sliced
1 lb boneless skinless chicken breast, cut into 1-inch pieces (can sub thighs)
cilantro, to garnish
hot cooked jasmine rice

Steps:

In a small bowl, combine sugar, fish sauce, water, vinegar, garlic, ginger, pepper and chiles. Set aside.
In a large, deep skillet, heat oil over high. Add sugar mixture, shallot and chicken to skillet. Stirring frequently, cook until chicken is cooked through, about 10 minutes. Garnish with cilantro and serve over jasmine rice.
4/17/2020 NOTE: After making, I believe the recipe needs improvement. Follow as advised, but once the chicken is nearly cooked through, have ready 1 tablespoon cornstarch mixed with 1 1/2 tablespoons cold water. Add to pan at the last minute and cook for 1 minute or until bubbly with constant stirring. This solution will thicken the sauce nicely. If you're desiring a much deeper brown color, add 1 teaspoon kitchen bouquet before thickening.

Nutrition Facts : Calories 572.3, Fat 13.2, SaturatedFat 1.9, Cholesterol 145.3, Sodium 2405.3, Carbohydrate 62.4, Fiber 1.1, Sugar 56.8, Protein 51

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