Pepper Chicken Recipes

BLACK PEPPER CHICKEN STIR-FRY

Black Pepper Chicken Stir-Fry image

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

Ingredients

1/2 cup reduced-sodium soy sauce
1 tablespoon honey
3/4 teaspoon coarsely ground pepper
3/4 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder
1/2 cup cornstarch
1-1/2 pounds boneless skinless chicken thighs, cubed
1/4 cup canola oil, divided
1 large onion, chopped
Minced fresh cilantro and thinly sliced green onions

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.

PEPPER CHICKEN

Pepper Chicken image

This chicken needs to marinate for 2-4 hours before cooking - but putting it together and cooking it is a breeze and the taste will make you happy. This recipe is also great done on the bbq.

Provided by evelynathens

Categories Chicken

Time 35m

Yield 5-6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup butter
2 tablespoons fresh lemon juice
1 tablespoon freshly-ground pepper
1 tablespoon paprika
1 tablespoon dried basil, crumbled
1 tablespoon dried oregano, crumbled
3 garlic cloves, minced
2 bay leaves
2 teaspoons dried rosemary, crumbled
1 teaspoon cayenne pepper
1 teaspoon nutmeg
salt
5 lbs chicken, cut into 8 pieces

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.

Nutrition Facts : Calories 1157, Fat 87.3, SaturatedFat 31.4, Cholesterol 389, Sodium 482, Carbohydrate 4, Fiber 1.7, Sugar 0.5, Protein 85.3

CHICKEN WITH PEPPERS AND TOMATOES

Chicken with Peppers and Tomatoes image

Provided by Food Network Kitchen

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 boneless and skinless chicken breasts, sliced into 1/2-inch strips
1 small onion, peeled and sliced
1 green bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1/2 cup white wine
2 cups whole tomatoes, chopped
1 teaspoon dried oregano
Salt and pepper
3 tablespoons fresh basil
1 package instant couscous

Steps:

Heat oil in large skillet and cook chicken until it begins to brown. Stir in onions and cook for 2 minutes. Stir in peppers and cook for 3 minutes. Stir in wine, tomatoes and oregano and bring to a simmer. Cover and cook for 10 minutes. Season to taste and garnish with fresh basil.
Follow package instructions.

BLACK PEPPER CHICKEN

Black Pepper Chicken image

You're in for a treat with this quick and easy restaurant style Chinese inspired Black Pepper Chicken that's totally delicious and made at home in just 30 minutes. It's incredibly saucy, sticky, crispy and sweet, perfect for a quick weeknight dinner.

Provided by Joanna Cismaru

Categories Dinner Lunch

Time 25m

Number Of Ingredients 14

Ingredients

2 pounds chicken thighs (boneless and skinless cut into 1 inch cubes)
2 tablespoons soy sauce (low sodium)
6 cloves garlic (minced)
1 cup cornstarch
⅓ cup vegetable oil
2 large onions (chopped)
1 large red bell pepper (cut into 1 small ½ inch pieces)
2 teaspoons sesame oil
2 teaspoons Sichuan peppercorn powder
2 teaspoons black pepper (freshly ground)
⅓ cup oyster sauce
¼ cup soy sauce (low sodium)
1 teaspoon dark soy sauce
¼ cup Shaoxing wine

Steps:

Prep the chicken: In a medium size bowl, combine the chicken pieces with the 1 tablespoon of soy sauce and minced garlic. Toss well. Sprinkle the cornstarch over the chicken and toss well.
Make the sauce: In a small bowl, combine all the black pepper sauce ingredients together.
Cook the chicken: Add the vegetable oil to a wok or large skillet and heat over high heat. Add half the chicken to the wok and cook for 3 to 4 minutes or until golden brown. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.
Sauté onion and peppers: If there's no vegetable oil left in the skillet, add another tablespoon or so. Add the onion and peppers to the wok and cook for a minute. Add the chicken back to the wok and the prepared black pepper sauce. Toss until well combined. Drizzle the sesame oil over the chicken and stir.
Serve: Serve immediately over rice.

Nutrition Facts : ServingSize 1 serving, Calories 334 kcal, Carbohydrate 24 g, Protein 24 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 108 mg, Sodium 811 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 5 g

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