Chinese Chicken And Peppers Food

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SWEET AND HOT PEPPER CHICKEN, ASIAN-STYLE



Sweet and Hot Pepper Chicken, Asian-Style image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 19

1 tablespoon soy sauce
1 1/2 teaspoons dark soy sauce
1 1/2 teaspoons cornstarch
1 1/2 pounds boneless, skinless chicken breast, diced into 1-inch cubes
1/2 cup ketchup
1/4 cup chicken stock
1 tablespoon chili garlic sauce
2 teaspoons sugar
4 teaspoons vegetable oil
2 teaspoons minced ginger
2 teaspoons minced garlic
2 teaspoons minced green onion bottoms
10 dried red chiles
1 jalapeno, stemmed, seeded and thinly sliced
1 red bell pepper, stemmed, seeded and thinly sliced
1 cup sliced yellow onion
2 teaspoons toasted sesame seeds
1 teaspoon sesame oil
1 tablespoon chopped fresh cilantro leaves

Steps:

  • In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes.
  • In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok. Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes. Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice.

CHICKEN 'N' PEPPERS



Chicken 'n' Peppers image

With garden-fresh peppers and tender chicken, this dish is perfect when your family is craving a lighter dinner. Serve it with rice and green salad

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

3/4 cup chicken broth
1/4 cup soy sauce
2 garlic cloves, minced
2 tablespoons cornstarch
3/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
6 boneless skinless chicken breast halves (4 ounces each), cut into 1-inch pieces
1 tablespoon canola oil
1 each medium green, yellow and sweet red peppers, cut into 1-inch pieces
1/4 cup water

Steps:

  • In a large bowl, combine the broth, soy sauce, garlic, cornstarch, ginger and cayenne pepper. Add chicken; stir to coat. Heat oil in a large skillet over medium-high heat. Add chicken mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to medium. Add peppers and water; cook and stir for 5-8 minutes or until peppers are tender.

Nutrition Facts : Calories 200 calories, Fat 7g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 207mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

CHINESE CHICKEN-STUFFED BELL PEPPERS



Chinese Chicken-Stuffed Bell Peppers image

Make and share this Chinese Chicken-Stuffed Bell Peppers recipe from Food.com.

Provided by Dancer

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

4 large sweet red peppers
1 tablespoon sesame oil
1 garlic clove, minced
1 teaspoon minced fresh gingerroot
1/2 cup finely chopped carrot
1/4 cup thinly sliced green onion
1 cup finely chopped chicken, skin removed before cooking
1 cup cooked rice
1/2 cup frozen English peas, thawed
1 egg, beaten
4 1/2 teaspoons soy sauce
1/8 teaspoon salt

Steps:

  • Cut a 1/2" thick slice from the side of each pepper, reserving slices; remove seeds.
  • Place peppers in boiling water, boil 5 minutes, drain, set aside.
  • Coat a large skillet or wok with Pam; add sesame oil, and place over med heat until hot.
  • Add garlic and gingerroot; stir fry 30 seconds.
  • Add carrots and green onions; stir fry 2 minutes more.
  • Remove from heat.
  • Add chicken and remaining ingredients, stirring well.
  • Spoon 3/4 cup mixture into each reserved pepper.
  • Top with reserved pepper slices.
  • Arrange peppers, cut side up, in a 10 x 6 x 2" baking dish.
  • Cover and bake 350 degrees for 30 minutes or until thoroughly heated.

CHINESE PEPPER CHICKEN



Chinese Pepper Chicken image

Make and share this Chinese Pepper Chicken recipe from Food.com.

Provided by carolinafan

Categories     Chicken

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 teaspoon sugar
2 teaspoons sesame oil
1/2 teaspoon red pepper sauce
1 (3 -3 1/2 lb) cut up broiler-fryer chickens
2 tablespoons vegetable oil
1 teaspoon finely chopped gingerroot
2 garlic cloves, finely chopped
3 green onions, sliced (with tops)
1 1/2 cups sliced mushrooms (4 ounces)
3 medium bell peppers, cut into 1-inch strips

Steps:

  • Mix soy sauce, vinegar, sugar, sesame oil and pepper sauce in sealable heavy duty plastic bag.
  • Add chicken; seal bag and turn to coat with marinade.
  • Refrigerate at least 1 hour but no longer than 24 hours, turning bag occasionally. Remove chicken from marinade; reserve marinade.
  • Heat vegetable oil in 12-inch skillet or Dutch oven over medium heat until hot. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook on low heat about 20 minutes longer or juice is no longer pink when centers of thickest pieces are cut.
  • Remove chicken from skillet, using tongs; keep warm.
  • Drain all but 1 teaspoon drippings from skillet.
  • Heat 1 teaspoon drippings and the marinade in skillet over medium high heat.
  • Stir in gingerroot, garlic and onions. Cook and stir about 30 seconds or until garlic is light golden brown. Stir in mushrooms and bell peppers.
  • Cook about 5 minutes, stirring occasionally, until bell peppers are crisp-tender.
  • Serve with chicken.

Nutrition Facts : Calories 567.6, Fat 40.4, SaturatedFat 10.6, Cholesterol 170.2, Sodium 508.5, Carbohydrate 5.3, Fiber 1.5, Sugar 2.7, Protein 44.1

CHINESE RED PEPPER CHICKEN



Chinese Red Pepper Chicken image

Make and share this Chinese Red Pepper Chicken recipe from Food.com.

Provided by Ck2plz

Categories     Poultry

Time 27m

Yield 2 serving(s)

Number Of Ingredients 13

2 chicken breast halves, cut into thin strips
1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
2 garlic cloves, minced
2 tablespoons peanut oil, divided
1 medium sweet red pepper, seeded and cut into thin strips
1 medium onion, cut into thin slices
1 cup broccoli floret
1 cup chicken broth
1 tablespoon cornstarch
2 tablespoons plum sauce
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
chow mein noodles

Steps:

  • Combine first 3 ingredients, stirring to coat chicken; cover and chill 30 minutes.
  • Heat 1 tablespoon oil in a large non-stick skillet over medium heat. Add chicken, and stir fry 5-7 minutes or until done; remove chicken.
  • Heat remaining tablespoon oil in skillet over medium-high heat. Add pepper strips, onions, broccoli; stir fry 2 to 4 minutes or until crisp tender. Remove vegetables from skillet.
  • Combine broth and next 4 ingredients, stirring until smooth. Add broth mixture to skillet; cook over medium heat, stirring constantly, until thickened and bubbly. Return chicken and vegetables to skillet, and cook until thoroughly heated. Serve over chow mein noodles.

Nutrition Facts : Calories 378.3, Fat 21.5, SaturatedFat 4.5, Cholesterol 46.4, Sodium 1129, Carbohydrate 26.6, Fiber 2.3, Sugar 6.2, Protein 21

CHINESE CHICKEN AND PEPPERS



Chinese Chicken and Peppers image

Make and share this Chinese Chicken and Peppers recipe from Food.com.

Provided by _Pixie_

Categories     Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

2 red peppers
1 green pepper
1 tablespoon vegetable oil
1 teaspoon salt
1 lb boneless skinless chicken breast
1 ounce fresh ginger
2 tablespoons vegetable oil
1 pinch brown sugar
2 teaspoons sherry wine
1 teaspoon cornstarch
2 teaspoons soya sauce

Steps:

  • Core the peppers and slice into thin rings.
  • Heat 1 tbsp oil with 1 tsp salt and fry the peppers for 1 minute.
  • Add 2 tbsp water and bring to a boil.
  • Cover and simmer for 2 minutes.
  • Drain and set aside.
  • Cut the chicken into 1" pieces.
  • Mince or finely grate the ginger.
  • Fry the ginger and chicken in 2 tbsp oil until barely cooked.
  • Add the sugar and sherry.
  • Mix the cornstarch and soya sauce to make a paste, add to the pan and stir until slightly thickened.
  • Add the peppers and stir to coat.
  • Cook for a minute.
  • Serve with fried rice.

STIR-FRIED CHICKEN WITH BELL PEPPERS



Stir-Fried Chicken With Bell Peppers image

Follow our recipe to learn how two types of soy sauce add flavor to stir-fried chicken with onion and sweet bell peppers.

Provided by Rhonda Parkinson

Categories     Dinner     Entree

Time 25m

Yield 4

Number Of Ingredients 16

1 pound skinless, boneless chicken breasts (cut into bite-sized pieces)
2 teaspoons light soy sauce
1 teaspoon dark soy sauce
3 teaspoons Chinese rice wine or dry sherry (divided)
Freshly ground black pepper, to taste
4 teaspoons cornstarch (divided)
4 tablespoons chicken broth or water
1 teaspoon granulated sugar
1/2 teaspoon Asian sesame oil
3 tablespoons peanut or vegetable oil for stir-frying (divided)
1 teaspoon finely chopped ginger
1 garlic clove (peeled, finely chopped)
1/2 medium onion (peeled, finely chopped)
1/2 green bell pepper (diced)
1/2 red bell pepper (diced)
1 green onion (finely chopped)

Steps:

  • In a bowl, marinate the chicken with the light soy sauce, dark soy sauce, 1 1/2 teaspoons rice wine or dry sherry, pepper, and 3 teaspoons cornstarch, adding the cornstarch last. Let the chicken stand while preparing the other ingredients.
  • In a small bowl, combine the chicken broth or water, 1 1/2 teaspoons rice wine or dry sherry, sugar, and sesame oil. Whisk in 1 teaspoon cornstarch.
  • Heat a wok over medium-high heat and add 2 tablespoons oil. When the oil is hot, add half the ginger and garlic. Stir for about 10 seconds until aromatic, then add the chicken. Stir-fry the chicken for 2 to 3 minutes, until it turns white and is nearly cooked. Splash a bit of rice wine or dry sherry over the chicken while stir-frying if desired. Remove from the wok and drain in a colander or on paper towels. Clean out the wok.
  • Heat 1 tablespoon oil in the wok. Add the remainder of the ginger and garlic and stir for about 10 seconds until aromatic. Add the onion and green bell pepper. Stir-fry for a minute, then add the red bell pepper. Continue stir-frying for another minute, adding a bit of rice wine or dry sherry, chicken broth or water if the vegetables start to dry out.
  • Push the vegetables to the side and add the chicken. Stir briefly, then push to the sides. Re-stir the sauce and add it into the middle of the wok, stirring quickly to thicken. Stir to mix everything together. Stir in the green onion and serve hot over rice.

Nutrition Facts : Calories 335 kcal, Carbohydrate 11 g, Cholesterol 97 mg, Fiber 1 g, Protein 37 g, SaturatedFat 2 g, Sodium 399 mg, Sugar 5 g, Fat 15 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g

CHINESE CHICKEN WITH SWEET ONIONS



Chinese Chicken with Sweet Onions image

Make and share this Chinese Chicken with Sweet Onions recipe from Food.com.

Provided by PanNan

Categories     Chicken

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 whole chicken breasts, split and skinned
1 medium green bell peppers or 1 medium red sweet bell pepper
4 medium onions
4 tablespoons corn oil, divided
4 pieces fresh ginger, cut the size of a nickel
1/8 teaspoon cayenne
2 tablespoons soy sauce
4 tablespoons sherry wine
1 teaspoon hot sesame oil

Steps:

  • Cut chicken into 1/2-inch cubes.
  • Clean bell pepper; cut into 1-inch chunks.
  • Quarter onions and slice thinly.
  • In wok, heat 2 tablespoons corn oil until it begins to smoke.
  • Add ginger, cayenne and chicken.
  • Stir-fry until chicken is thoroughly cooked, about 3 minutes.
  • Remove to serving dish.
  • Add remaining corn oil; heat.
  • Add onions and pepper; stir-fry until onion is slightly transparent.
  • Return chicken to pan; add soy and sherry.
  • Stir 1 minute more.
  • Sprinkle with sesame hot oil.
  • Serve with rice.

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

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