Best Chinese Chicken With Black Pepper Sauce Recipes

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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

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

CHINESE CHICKEN WITH BLACK PEPPER SAUCE



Chinese Chicken with Black Pepper Sauce image

For Shae, who discovered this on a Chinese buffet. I had found this on a buffet also. It is a great little dish, with a little bite of pepper that is quite addictive!

Provided by PalatablePastime

Categories     Chicken Thigh & Leg

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken thighs (skinless boneless breast substitution ok)
6 tablespoons cornstarch
1 large onion, diced
1 cup frozen peas and carrot
cooking oil
hot steamed rice
1/4 cup oyster sauce
1 teaspoon dark soy sauce
1 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon rice wine or 1 teaspoon sake

Steps:

  • Note: This recipe calls for boneless thigh meat, which is preferred, but I tried using breast meat and the result was fine also.
  • Mix together sauce ingredients in a small bowl and set aside.
  • Cut chicken into a small dice, about 1/4-inch.
  • Heat 1-2 cups peanut or other cooking oil in your wok.
  • Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess.
  • Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain.
  • Remove oil from wok and discard.
  • Heat 1 tbsp oil in wok and stir-fry onion about 1 minute; add peas and carrots and cook another 30 seconds.
  • Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly.
  • Serve at once with hot steamed rice.

Nutrition Facts : Calories 303.3, Fat 6.3, SaturatedFat 1.6, Cholesterol 125.9, Sodium 952.2, Carbohydrate 28, Fiber 3, Sugar 2.2, Protein 32.6

CHINESE CHICKEN WITH BLACK PEPPER SAUCE



Chinese Chicken with Black Pepper Sauce image

Number Of Ingredients 9

2 chicken breasts
3 tablespoons cornstarch
1/2 cup chopped onion
10 tablespoons peanut oil
1/4 cup oyster sauce
1 tablespoon dark sweet soy sauce
1 tablespoon rice wine or dry sherry
1/2 tablespoon black pepper
1 bell pepper, chopped

Steps:

  • Mix sauce ingredients in small bowl and set aside.
  • Dice chicken into 1/2-inch pieces. Toss chicken with cornstarch and shake off excess.
  • Heat 1/2 cup oil in a wok or deep skillet. Fry coated chicken pieces in hot oil until golden and cooked through; drain on paper towels.
  • Heat remaining 2 tablespoons oil in skillet and add onion, cooking until translucent; add bell peppers and cook one minute more. Stir in fried chicken pieces with sauce, and cook until everything is hot.

CHINESE BUFFET BLACK PEPPER CHICKEN



Chinese Buffet Black Pepper Chicken image

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

1 lb boneless skinless chicken breast (or thighs)
6 tablespoons cornstarch (for dusting)
1 white onion, diced
1 cup frozen peas and carrot
oil (for frying)
1/4 cup oyster sauce
1 teaspoon soy sauce
1 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon sake or 1 teaspoon rice wine

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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