How To make Chicken and Sweet Pepper Stir Fry
18 oz Boned Chicken Breast halves
3 tb Soy Sauce
1 tb Dry Sherry
Med Onion, cut into wedges 2 x Med green/sweet red peppers*
1 1/2 c Sliced fresh Mushrooms
1 tb Cooking Oil
1 ts Grated Ginger root
8 oz Can Bamboo Shoots, drained
1/4 c Chicken Broth
1 ts Cornstarch
* thinly sliced Cut skinless chicken into 1/2" pieces. place in a bowl; stir in soy sauce and sherry. Let stand 30 minutes. Spray a cold wok or large skillet with Pam; preheat over medium-high heat. Add onion, stir-fry 2 minutes. Add peppers, stir-fry 1 minute. Add mushrooms, stir-fry about 1 minute more or till veggies are crisp-tender. Remove veggies from wok; set aside. Drain chicken, reserving the marinade. Add oil to wok. Add ginger root; stir-fry 15 seconds. Add half the chicken, stir fry 3-4 minutes till no longer pink. Remove. Stir-fry remaining chicken 3-4 minutes till no longer pink. Return all chicken, veggies, and bamboo shoots to wok; push from center of wok. Stir broth, cornstarch, and 1/4 t pepper into reserved marinade; add to wok. Cook and stir till slightly thickened; toss gently to coat chicken mixture. Serve while hot. ********************************************************************* Per serving: 204 calories, 30 g protein, 7 g carbohydrates, 6 g fat, 73 mg cholesterol, 613 mg sodium, 621 mg potassium.
How To make Chicken and Sweet Pepper Stir Fry's Videos
Easy Black Pepper Chicken Stirfry
Today, we’re making Black Pepper Chicken stirfry, a quick and easy dish best served with rice and perfect for a weekday dinner.
I think the most important ingredient is tomato ketchup - not very Asian but it's the secret sweet tang that goes amazingly well with the black pepper.
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Ingredients:
Chicken Marinade
- 300 grams Chicken cubed
- Marinade with:
- 1 tsp Light Soy Sauce
- 1 tsp White Pepper
- 1 tsp Cornflour or corn starch
- Black Pepper Sauce
- 3 tbsps of Tomato Ketchup
- 2 tbsp of Oyster Sauce
- 1 tbsp Light Soy Sauce
- 2 tsps of Sugar
- 2 tsps of Black Pepper (adjust to pepper taste levels)
- 2 tbsps of water
- 1 inch Ginger, sliced
- 1 Red Onion
- 2 cloves chopped Garlic
- Veggies
- Green and yellow bell peppers, and red chilli
Perfect Chicken Stir Fry : Chicken Vegetable Stir Fry
Ingredients:
350g Boneless Chicken
1 each Red, Yellow Green Bell Peppers
2 Carrits
1 Small Head Brocoli
100g Chestnut Mushroom
1 tbsp Minced Ginger
1 tbsp Minced Garlic
For The Chicken;
1 tbsp Garlic Powder
1 tbsp Onion Powder
2 tsp Black Pepper
1 tsp Chicken seasoning or 1 Bouillon
1/2 tsp Salt
1 tsp Smoked Paprika
2 tbsp Cornflour
Sauce:
4 tbsp Dark Soy Sauce
4 tbsp Light Soy Sauce
2 tsp Sesame Oil
1 tbsp Brown Sugar
Music: bensound.com
How to Make Easy Stuffed Bell Peppers | Easy Meal #onestopchop
The Best Stuffed Peppers. I bet you haven’t had any like these before.
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Ingredients
2 lbs ground chicken
3 large bell peppers, tri colored
1/2 green and red bell pepper, diced
1 small yellow onion, diced
2 tsp jerk seasoning
2 tsp all purpose seasoning
1 tsp smoked paprika
1 Tbsp brown sugar
Juice of 1 lime
1 tsp jalapeño pepper paste or 1 jalapeño, diced
1 tsp garlic paste or 1/2 tsp minced ginger
1 Tbsp garlic paste or 4 cloves minced garlic
1 Tbsp tomato paste
1/4 cup water
1 cup yellow rice
1 can black beans, rinsed and drained
1 cup shredded mozzarella cheese
Fresh chopped cilantro for garnish
Jerk Aioli
1/2 cup mayo
1 tsp jerk paste
Juice half lemon or lime
1/2 tsp mustard
2 Tbsp sweet chili
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Bell pepper chicken stew
A one pot or pan wonder that you can make anytime of the week, simple and delicious. This is perfect with rice or pilaf rice, see my recipe. The chicken thighs are first coated in seasoning and smoked paprika. A little flour is added to help thicken the sauce plus to reduce sticking to the pan. It's browned and mixed with three different colored bell peppers or capsicums. You could of course use what ever color you like if unavailable.
The chicken thighs are slowly stewed for 30 minutes rendering them very tender. The sauce is made using dry sherry or Marsala wine. There is a difference but both are good and work well. If you can't use alcohol, simply add extra chicken stock. You can use fresh or dried herbs, both of these herbs also work well dried.
This dish is easy to reheat in a saucepan or microwave, always add a little extra water before reheating. It freezes well and will keep sever days covered in the refrigerator.
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EASY Black Pepper Chicken Recipe I Thai Style Black Pepper Chicken
How to make Black Pepper Chicken
Made with fried chicken and stir fried in black pepper sauce. Black pepper chicken is one of our favorite dishes at home. It is simple and delicious. Best serve with rice or enjoy as it-is.
*INGREDIENTS* About 1 - 2 Servings
▪ For Frying
5.29 oz (150g) Boneless chicken thigh (with skin-on), cut into bite-sized pieces
1 ½ Tbsp. Cornflour (Corn starch)
a pinch of ground black peppercorns
Vegetable oil for frying
Gently drop into about 329F/165C oil to fry. Fry for about 3 min or until slightly golden brown.
▪ For The Sauce
100ml Water
½ Tbsp. Golden Mountain seasoning sauce
½ tsp. Soy sauce
½ tsp. Sesame oil
1 tsp. Sweet soy sauce
1 tsp. Ground black peppercorn
▪ For Cornstarch Slurry
1 tsp. Cornflour (corn starch)
2 Tbsp. Water
▪ For Stir Fry
2 Tbsp. Vegetable oil
1 ½ Tbsp. Minced garlic (15g)
40g Red bell pepper, cut into bite-sized pieces
40g Green bell pepper, cut into bite-sized pieces
50g Onion, cut into bite-sized pieces
15g Chopped spring onion ( cut into 1-inch pieces)
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Chapters
00:00 Intro
00:23 Prepping Vegetables
01:05 Preparing the chicken
02:15 Frying the chicken
02:53 Making the sauce
03:53 Making cornstarch slurry
04:13 Stir fry
05:29 How to serve and enjoy
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*ส่วนประกอบ* สำหรับ 1 -2 เสิร์ฟ
▪สำหรับทอด
สะโพกไก่ติดหนัง 150 กรัม
แป้งข้าวโพด 1 ½ ช้อนโต๊ะ
พริกไทยดำ
น้ำมันสำหรับทอด
▪สำหรับซอสพริกไทยดำ
น้ำเปล่า 100 มิลลิลิตร
ซอสฝาเขียว ½ ช้อนโต๊ะ
ซีอิ๊วขาว ½ ช้อนชา
น้ำมันงา ½ ช้อนชา
ซีอิ๊วดำ สูตรหวาน 1 ช้อนชา
พริกไทยดำ 1 ช้อนชา
▪เพื่อให้ซอสข้น
แป้งข้าวโพด 1 ช้อนชา
น้ำเปล่า 2 ช้อนโต๊ะ
▪สำหรับผัด
น้ำมันพืช 2 ช้อนโต๊ะ
กระเทียมสับ 1 ½ ช้อนโต๊ะ (15กรัม)
พริกหยวกแดง 40 กรัม
พริกหยวกเขียว 40 กรัม
หอมใหญ่ 50 กรัม
ต้นหอม 15 กรัม
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