I made this Chicken With Peppers And Onions Chinese last night and it was positively delicious. It’s a great way to get more of those veggies in too. I made it with pork but you could easily use chicken or beef instead. The new dish of chicken with peppers and onions Chinese brings you the unique lightness and taste. It is often prepared in home because it is very inexpensive and is served with rice and soup.
Black Pepper Chicken
A simple weekday meal that is quick and easy to prepare is black pepper chicken. It’s a great dinner that the whole family will love because it’s made with tasty spices and crunchy bell peppers.
The family can quickly prepare a wonderful meal with stir-fries. They are simple to put together and can be made with almost any item you have on hand.
But one issue I frequently run into when using high heat to cook protein is that it turns up dry and flavorless. I’ve always been curious as to why the meat in Chinese restaurants’ stir-fry meals is so juicy, luscious, and almost velvety in texture.
Folks, I’ve discovered that velveting is the term for the explanation of the velvety texture.
Cooking technique for moist and tender meat
Chinese cuisine’s velveting technique involves marinating chicken, pig, beef, or fish in an egg white, cornstarch, and rice wine combination before short blanching it in water or oil. The velveted meat is finished off with other ingredients in quick stir-fry dishes like this black pepper chicken and beef broccoli.
The straightforward procedure produces a protective coating that locks in moisture, guards against overcooking, and keeps the meat incredibly moist and tender.
Cooking Tips
- For this dish, I prefer to use boneless, skinless chicken thighs or legs, but breast will also work.
- To guarantee a sensitive chew and even cooking, cut the meat against the grain and into consistent slices of thickness.
- It just takes a few minutes to stir-fry something, so make sure you have all the ingredients prepared and ready to go.
- Bell peppers and onions are called for in the recipe; feel free to omit them or use celery, spring onions, mushrooms, baby corn, or carrots instead.
- Use freshly ground black pepper and liberally season the meal for the finest results.
How to serve and store
- For a lunch or dinner with an Asian flair, serve this delectable chicken stir-fry with steamed or fried rice and chow mein.
- To store leftovers for up to 3 days in the refrigerator or up to 2 months in the freezer, place them in a container with a tight-fitting lid.
- Stir well after each 2 to 3 minute interval of heating in the microwave until thoroughly warm.
Black Pepper Chicken
Despite being quick and simple to prepare, Chinese Black Pepper Chicken Stir-Fry with Bell Peppers is flavorful. Get the recipe and the secret for keeping the meat tender and wonderfully wet.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 45 mins
Course: Main Course
–+Servings
Ingredients
- 1 pound chicken thigh meat, cut into 1 1/2 inch cubes
- 1 large egg white
- 1 tablespoon cornstarch
- 1 tablespoon Chinese rice wine
- 1/2 teaspoon salt
- 3 tablespoons canola oil
- water
- 1/4 cup oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon black pepper
- 1 teaspoon sesame oil
- 1 onion
- 2 cloves garlic
- 1/2 red bell pepper, seeded, cored, and cubed
- 1/2 green bell pepper, seeded, cored, and cubed
Instructions
- Cleanly dry chicken after washing.
- Egg white, cornstarch, rice wine, 1 tablespoon of the oil, and salt should all be combined in a bowl. Blend everything thoroughly by whisking.
- Stir in the chicken after you’ve added it. For around 30 minutes, let the food marinate in the fridge. Drain the chicken into a colander.
- 1 tablespoon of oil and water, about 2 inches deep, should be combined in a pot over high heat. up to a boil. As soon as the heat is reduced to medium-low, add the chicken and toss it in well.
- Once the water is just bubbling, return it to a low simmer, and cook the chicken for another minute or so, stirring regularly. Drain the chicken well after removing it from the pot using a slotted spoon. Set aside and keep heated.
- Oyster sauce, soy sauce, honey, rice wine, black pepper, and sesame oil should all be combined in a bowl. Mix thoroughly, then set aside.
- The remaining 1 tablespoon of oil should be heated in a wide pan or wok over high heat. Add the bell peppers, onions, and garlic and toss frequently for 1 to 2 minutes, or until the vegetables are soft but still crunchy.
- When adding, bring sauce mixture to a boil.
- Stir in the chicken to thoroughly coat it in the sauce. Cook the chicken for a further 1 to 2 minutes, stirring often, or until it is well heated. Serve warm.
Notes
To guarantee a sensitive chew and even cooking, cut the meat against the grain and into consistent slices of thickness.
Nutrition Information
Calories: 161kcal, Carbohydrates: 13g, Protein: 1g, Fat: 12g, Saturated Fat: 1g, Sodium: 941mg, Potassium: 107mg, Fiber: 1g, Sugar: 7g, Vitamin A: 520IU, Vitamin C: 33mg, Calcium: 11mg, Iron: 0.3mg
Chinese Pepper Chicken
This quick stir-fry is ready to eat in well under 30 minutes, with plenty of time to spare. It’s a celebration of Chinese flavors and has a significant comfort factor. I adore how this dish’s dominant flavors are savory and peppery; they are so filling.
CHINESE PEPPER CHICKEN
PREP TIME: 10 minutes
COOK TIME: 10 minutes
SERVES: 4
Ingredients
400g (14 oz) chicken thigh fillets, cut into bite-sized pieces
½ cup corn flour (cornstarch)
1 onion, diced
1 red capsicum, deseeded and diced
vegetable oil for shallow frying, plus 1 tbsp extra
Black pepper sauce:
1 tbsp whole Sichuan peppercorns
1 tbsp whole black peppercorns
¼ cup oyster sauce
2 tbsp Chinese Shaoxing wine
1 tsp sweet dark soy sauce
Marinade:
1 tbsp soy sauce
1 garlic clove, finely grated
Steps
Combine the chicken with the marinade ingredients. Set aside for later.
Put the Sichuan peppercorns over high heat in a dry frying pan. Cook for two minutes while shaking the pan, or until the peppercorns are aromatic and barely smoking. Black peppercorns are added to the transfer and placed in a mortar. To a fine powder, grind.
Combine the oyster sauce, Shaoxing wine, and sweet dark soy sauce with 1 tbsp of the peppercorn powder. Use the remaining peppercorn powder to season anything from grilled prawns to pan-fried chicken by storing it in an airtight container.
Over high heat, add a centimeter or so of oil to the bottom of a wok or frying pan. Half of the marinated chicken should be tossed in corn flour when the oil is heated and cooked in the oil for 3–4 minutes, or until golden and cooked through. On paper towels, drain. Repeat the procedure with the leftover chicken and flour.
In a big wok or frying pan, heat the 1 tablespoon of oil over high heat. Stir-fry the onion and pepper for one minute after adding them. Stir-fry the chicken and peppercorn sauce together until thoroughly mixed. Serve right away.