FIERY PEPPER CHICKEN
This chicken dish is straight from the Szechuan province of China and it is hot! It is known in China as Chong Qing Lazi Ji. Unfortunately, substituting black peppercorns for Szechuan will not taste right.
Provided by Bald Guy
Categories World Cuisine Recipes Asian Chinese
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Stir together 1 teaspoon cooking wine and 1/2 teaspoon salt in a bowl; add the chicken and stir to coat. Allow to marinate 2 to 3 minutes. Place the marinated chicken in a large, sealable plastic bag with the cornstarch and shake to coat.
- Heat the peanut oil in a wok or large skillet over high heat. Fry the chicken in the oil until it begins to crisp around the edges, 7 to 10 minutes. Remove the chicken to a paper towel-lined plate to drain. Reserve 2 tablespoons of the oil, discarding the rest.
- Reheat the reserved oil in the wok over medium-high heat; cook and stir the garlic, ginger, and green onions in the oil until fragrant, about 1 minute. Add the green chilies, crushed dried chilies, and Szechuan peppercorns; continue frying about 20 seconds more. Return the chicken to the wok; stir in the soy sauce, 2 teaspoons cooking wine, sugar, and 1/2 teaspoon salt until thoroughly combined. Remove from heat and serve immediately.
Nutrition Facts : Calories 336 calories, Carbohydrate 26.7 g, Cholesterol 34.6 mg, Fat 19.5 g, Fiber 6.7 g, Protein 15.9 g, SaturatedFat 2.8 g, Sodium 806.6 mg, Sugar 2 g
PEPPER CHICKEN RECIPE
Pepper chicken masala made with basic spices and herbs in south Indian style. It tastes great with plain rice, chapati or parotta.
Provided by Swasthi
Categories Main
Time 35m
Number Of Ingredients 18
Steps:
- Marinate chicken with ingredients under marination. Keep it aside until needed.
- Pour oil to a hot pan. Add cumin, cinnamon, cloves and cardamom. Allow them to sizzle.
- Next add curry leaves and ginger garlic paste. Fry till the raw smell of ginger garlic goes off.
- Add onions and fry till they turn golden.
- Then add tomatoes and salt. Fry till the tomatoes turn mushy and soft.
- Add red chili powder, garam masala and coarsely crushed pepper corn.
- Fry everything well till the mixture looses all the moisture.
- Add chicken and fry for about 3 to 4 minutes.
- Cover and cook on a low flame till the chicken turns tender.
- If the chicken doesn't let out enough moisture to cook, then add little water.
- Cover and cook until soft. If you want to have gravy,
- You can take it off while there is moisture. You can also pour 3 to 4 tbsp coconut milk.
- If you prefer a dry version, cook without lid and evaporate the moisture in the chicken. fry till all the moisture dries up.
- Serve pepper chicken hot with rice and Rasam. Squeeze in some lemon juice before serving.
Nutrition Facts : Calories 378 kcal, Carbohydrate 10 g, Protein 25 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 93 mg, Sodium 467 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SPICY CHICKEN AND PEPPERS
My husband didn't think he could eat chicken prepared any way but fried-until he was coaxed into trying this colorful combination. Chili powder gives this skillet dish a little kick. -Ruth Ann Toppins of Huntington, West Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, cook the chicken, green peppers, onion and garlic in oil until chicken juices run clear. Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; cook, uncovered, for 5 minutes or until thickened. Serve over noodles. Sprinkle with parsley.
Nutrition Facts : Calories 548 calories, Fat 4g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 1069mg sodium, Carbohydrate 85g carbohydrate (0 sugars, Fiber 9g fiber), Protein 42g protein.
CHERRY PEPPER CHICKEN
Make and share this Cherry Pepper Chicken recipe from Food.com.
Provided by rob8676
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute 2 cloves Garlic.
- Add chicken to pan, and brown. Remove chicken and set aside.
- Keep the pan hot. Add more olive oil and additional 2 cloves garlic. When garlic starts to brown add the onions. When onions are translucent add the cherry peppers and saute 2 minutes
- Add the red wine.
- Add in the butter and let it melt down. Add in the tomatoes and bring to a low boil. Salt and pepper and tabasco to taste.
- Add the chicken back in for 2 minutes. Serve on top of white rice or fettucine noodles.
ONE-POT FIERY CHICKEN & VEGETABLES PASTA RECIPE BY TASTY
Here's what you need: cooking oil, chicken breasts, Tasty™ Fiery seasoning mix, yellow bell pepper, orange bell pepper, medium red onion, fresh spinach, whole milk, rotini pasta, mozzarella cheese, parmesan cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Time 45m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large pot over high heat. Add chicken and 2 tablespoons Tasty™ Fiery Seasoning Mix and stir to coat. Cook until the chicken is no longer pink, 5-6 minutes, then remove from the pot.
- Add the yellow and orange bell peppers, and red onion to the pot and toss well to combine. Cook until the onion is translucent, 5-7 minutes.
- Return the chicken to the pot with the milk and pasta. Be sure to stir occasionally to prevent the pasta from sticking together. Cook for about 20 minutes, until the pasta is al dente and the liquid has reduced to a thick sauce that coats the pasta.
- Add the spinach, mozzarella, and parmesan cheeses and stir until melted.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 1097 calories, Carbohydrate 114 grams, Fat 31 grams, Fiber 5 grams, Protein 87 grams, Sugar 27 grams
FIERY CREOLE PEPPER RUB
For those who like extreme heat this rub is for you. It is wonderful on chicken wings or chicken pieces, or on grilled meats...beware this spice mix is HOT!!! you can adjust the red pepper and all seasonings to taste.
Provided by Kittencalrecipezazz
Categories Creole
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- Mix together, and store in tightly covered container.
Nutrition Facts : Calories 272.1, Fat 7.3, SaturatedFat 1.6, Sodium 11350.1, Carbohydrate 58.6, Fiber 28.4, Sugar 7.6, Protein 11.9
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