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
STIR FRY CHICKEN AND PEPPER RECIPE #chickenandstirfrypepper
STIR FRY CHICKEN AND PEPPER RECIPE #chickenandstirfrypepper
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The BEST Chicken, Bell Pepper, Onion Stir-Fry EVER!!!
Please let me show you how to make one of the best stir fry recipes of all times...this recipe has chicken, bell peppers, onions and many more ingredients that will give you a ASIAN TAKEOUT VIBE that you'll definitely fall in love with. If you try this recipe I guarantee you will not be disappointed.
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The Best Chicken, Bell Pepper, Onion Stir-fry EVER!!!
Ingredients:
•2 Boneless Chicken Breast
•1each, red, green, orange bell peppers
•1 large Onion
•1 pack Knorr's rice (or your favorite rice will do)
•Olive
•Black pepper
•Salt
•Onion powder
•Cayenne pepper
•2 tablespoon minced garlic
•2 tablespoon hosin sauce
•2 tablespoon oyster sauce
•2 tablespoon dark soy sauce
Directions:
1.Wash and clean:
(2) chicken breast, along with the bell peppers.
2.Place chicken in a quart size ziploc bag (1 each)and pound them using a meat mallet until they are well flattened. Place them in the fridge for a few hours so that the meat would firm up.
3. Cut 1/3 of your bell peppers and slice into thin strips...slice 1 large onions as well.
4. Prepare the rice by following directions on the pack or box, sit aside when done.
5. Take the chicken out of the bag and cut into slices or chunks.
6. Heat a WOK or SKILLET over HIGH HEAT, add olive oil to the hot wok along with the chicken and add (black pepper, salt, onion powder, cayenne pepper) mix, cook for 5 mins and set aside when done.
7. Add peppers, alittle more olive oil if needed...add minced garlic, MIX and cook for 2-3 minutes.
8. ADD: chicken to the skillet, along with hosin sauce, oyster sauce, dark soy sauce MIX well...if your sauce is to THICK...add 1 tablespoon of water to loosing it up.
PLACE rice and meat mixture on a plate and enjoy.
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The Best Chicken Stir Fry|THE RAINA’S KITCHEN
@therainaskitchen In this video, I have shared how to make this Easy Chicken Stir Fry Recipe.
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⌚ SCHEDULE:
5 Times Per Week
3lbs- Chicken Breast or Thigh
1-TSP Chicken Season
1/4- TSP Salt
1/4- TSP Pepper
1- TSP GARLIC POWDER
1-TSP ONION POWDER
Sauce
1/2- Cup Sweet Chili Sauce
3-TBSP Oyster Sauce
1-TBSP Mushroom Sauce
1-TBSP Soy Sauce
1/4- Cup Ginger Wine or Any White Wine
1-TSP Garlic Paste
1-TSP Ginger Paste
2-TBSP Cornstarch
Mix Vegetables & Sautéed Vegetable
1 -TBSP Coconut Oil
1-TSP Garlic Paste
1-TSP Ginger Paste
1/4- Tri-Color(Red, Green, Yellow)
2-Medium Carrots
1- Medium Sweet Onion
1/4- Scotch Bonnet Pepper
2- Stalks of Green Onion
1-TSP Crushed Red Peppers
Cut the vegetables into your desired size and shape.
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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Chicken and Bell Pepper Stir Fry