Black Pepper Chicken Recipe | Better Than Takeout
This Black Pepper Chicken Better Than Takeout Recipe Is So Delicious And Only Takes 30 Minutes To Prepare.
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Black Pepper Chicken Recipe
1 lb chicken breasts or thighs , sliced
Marinade
1 tablespoon light soy sauce
1 tablespoon Shaoxing wine or sherry
1 tablespoon cornstarch
Sauce
1/2 cup chicken broth
2 tablespoons light soy sauce
2 tablespoons Shaoxing wine or sherry
2 teaspoons soy sauce
1 tablespoon cornstarch
1 1/2 tablespoons sugar
2 teaspoons coarsely ground black pepper
1/8 teaspoon salt
Stir fry
2 tablespoons oil
1 tablespoon minced ginger
2 cloves garlic minced
1/2 white onion chopped
2 bell peppers chopped red/green
INSTRUCTIONS
Combine soy sauce, Shaoxing wine, and cornstarch.
Add the marinade to the chicken and combine. Gently mix by hand until the chicken is coated with the mixture. Marinate for 10 to 15 minutes.
Combine all the sauce ingredients in a small bowl. Mix well and set aside.
Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken. Cook the chicken on all sides until browned. Stir occasionally, Transfer the chicken to a plate or bowl and set aside.
Add the remaining 1 tablespoon of oil to the skillet. Add the ginger and garlic. Give it a quick stir until fragrant. Add the white onion and peppers. Stir and cook for 20 seconds.
Stir the sauce mixture until the cornstarch is dissolved completely, and pour it into the skillet. Stir with a spatula immediately and cook until the sauce thickens enough to coat the back of a spoon, for a few seconds. Re-add the cooked chicken. Quickly stir a few times to coat everything with the sauce. Turn off heat and remove the skillet from the stove. Immediately transfer everything to a big plate so the ingredients won’t keep cooking in the hot skillet.
Lemon Pepper Chicken in 30 Minutes
Lemon pepper chicken is a delightful combination of lemon, pepper, ginger, garlic, and other spices which render the chicken delicious. I often serve this up at dinner parties and my family and friends love it.
There are a few personal touches you can add to the recipe. First up, I use boneless, skinless breasts as they are so easy to work with and healthy. You can, however, use any cut you like, but remember to adjust the cooking time accordingly.
In terms of the sauce, I use chicken stock, but you can use vegetable stock or even water for that matter. The rest of the spices are adjusted according to my liking, but you can alter them to suit your taste. For example, if you are a ginger lover, you can add a bit more. The same applies to the garlic.
Watch the video, give it a try, and let us know what you think of our lemon pepper chicken.
Print the recipe:
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Weight loss Recipes | Healthy Recipes | Lemon Pepper Chicken | Chicken Recipe | Diet Food | Epi - 02
Lemon Pepper Chicken | Healthy Recipes | Diet Food | Chicken Starter | Chicken Recipe | Episode - 02
Chicken breast is considered to be extremely nutritious. Hence adding this to your diet/ making it your main meal can help you cut down excessive calories since it is low on calories and high in protein. Try this yummy, tangy Lemon Pepper Chicken with some sauteed vegetables by the side for your healthy meal and enjoy. Who's gonna say healthy food is boring? Definitely not you, after having this one.
#lemonpepperchicken #healthyrecipes #dietfood #chickenstarterrecipes #chickenrecipes #friedchicken #weightlossrecipes #dinnerrecipes #chickenfry #chickendryrecipe #lemonchicken #grilledchicken #panfrychicken #lemonchickenrecipe #healthyfood #dietplan #nonvegstarter #healthychickenrecipesforweightloss #chickenbreast #homecooking
Healthy Recipe Egg White Omelet link:
Prep Time: 10 mins
Cook Time: 20 mins
Servings: 1
To Make Chicken Marinate
Breast Chicken Piece - 250 Gms
Salt - 1/2 Tsp
Pepper - 1 Tsp
Juice Of 1 Lemon
Garlic - 5 Cloves
Olive Oil - 2 Tsp
Coriander Leaves
To Make Sauteed Vegetables
Olive Oil - 2 Tsp
Garlic - 5 Cloves
Carrot
Beans
Zucchini
Salt - 1/2 Tsp
Pepper - 1/2 Tsp
Italian Seasoning - 1 Tsp
Method:
1. Make a few cuts in the chicken pieces and add salt, pepper powder, lemon juice, finely chopped garlic, olive oil and finely chopped coriander leaves.
2. Mix it all to make sure the chicken pieces are coated well.
3. Keep the chicken aside for 15 mins to let it marinate.
4. Cut carrot, beans and zucchini into even sized large pieces.
5. Add olive oil to a pan and add the sliced garlic.
6. Now drop in the evenly cut vegetables and saute for about 2-3 mins.
7. Add the salt, pepper powder and Italian seasoning. Mix well and cover with a lid.
8. Cook for about 5 mins on low flame. Turn off the stove and keep them aside.
9. To the same pan, add the marinated chicken and cook on medium flame.
10. Cook the chicken for 5 mins on each side. Once it is cooked on one side, flip it to the other and cook.
11. Make sure the chicken is cooked well on all sides. Turn off the stove.
12. Healthy Lemon Pepper Chicken is ready to be served hot.
13. Serve the cooked chicken along with the sauteed vegetables and slices lemons/ any salad of your choice.
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Easy chicken stir fry with bell peppers - *Quick recipe*
This chicken stir fry recipe with bell peppers is a must try for everyone and easy to prepare of course. see recipe below:
CHICKEN STIR FRY with bell peppers
- 250 grams boneless chicken breast/ thighs
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 large onion
- 3 tablespoons vegetable oil for stir frying
for the marinade sauce
- 1 tablespoon water
- 2 tablespoons soy sauce
- 1 teaspoon wine vinegar or lemon juice
- 1 teaspoon vegetable oil
- 1 teaspoon corn starch
stir fry sauce
- 1/4 cup chicken stock
- 2 tablespoons soy sauce
- 1 teaspoon wine vinegar or lemon juice
- 2 teaspoons vegetable oil
- 1 tablespoon corn starch
- 1 tablespoon brown sugar
- 1 tablespoon garlic- ginger paste
- 1 tablespoon ground pepper(to taste)
#chickenstirfry #easymeal # pepperchickenstirfry
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BETTER THAN TAKEOUT - Lemon Chicken Recipe
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As one of the popular take-out dishes, crispy lemon chicken is breaded, then fried, and coated with a glossy sauce; it tastes lemony, savory, and tangy. Usually, restaurants will deep fry the chicken. However, cooking it at home, you can try shallow fry with less oil and use my trick to get the same crispy result.
INGREDIENTS
To marinate the chicken
1 lb (450g) of chicken breast or boneless chicken thigh
1 tbsp of minced garlic
1 tsp of ginger
black pepper to taste (Amazon Link -
1.5 tsp of soy sauce (Amazon Link -
1.5 tsp of Chinese cooking wine
For the sauce
2 tbsp of Honey (Amazon Link -
4 tbsp of brown sugar (Amazon Link -
3.5 tbsp of soy sauce (Amazon Link -
2 tbsp of sambal chili sauce (Amazon Link -
3 tbsp of water + 1 tbsp of cornstarch
3.5 tbsp of lemon juice
1 tbsp of Lemon zest
Others:
2/3 cup of cornstarch (Amazon Link -
2/3 cup of all-purpose flour (Amazon Link -
1 egg
1 cup of oil to shallow fry
Diced scallion as garnish
INSTRUCTIONS
Cut the boneless chicken breast or thigh into big strips, then slice into bite-size pieces.
Marinate the chicken with minced garlic, minced ginger, soy sauce, and black pepper to taste. Mix thoroughly and rest it for 20 minutes.
While waiting, combine the sauce ingredients in a bowl and mix well. This sauce is versatile; it works great with other proteins such as shrimp, pork, and beef.
Tip No 1 for meal prepping: This amount is enough to pair with 1 lb of meat. You can make multiple batches and keep them in the freezer for up to six months. The sauce will not solidify in the freezer due to the high sugar and salt content, so you can use it anytime without defrosting.
The next step is to bread the chicken. Combine 2/3 cups of cornstarch and 2/3 cups of all-purpose in a large zip lock bag, then shake well. Cornstarch is the key to making the chicken crispy. The breading will come out doughy if you use 100% all-purpose flour.
Add the marinated chicken into the bag and shake until well-coated. Use a sieve to get rid of the excess flour and transfer the chicken into a bowl.
Crack one egg into the chicken and mix thoroughly. Put the chicken back into the bag and shake to coat it twice because a thicker breading will protect the breast meat from drying out.
Use a sieve to get rid of the excess flour again. Let the chicken rest on the side for 15 minutes so the flour can have enough time to bond together, and it will fall off less during the frying.
Meanwhile, heat 2/3 cups of oil to 400 F. Shallow frying uses less oil than deep-frying. Since the food is only partly submerged, it must be flipped over partway through the cooking process. The bigger the item is, the lower the frying temperature should be. These chicken bites are small, so we start with 400 F.
Fry the chicken in two batches over medium-high heat for a couple of minutes on each side or until both sides are golden brown. Before you fry the second batch, remove the flour crumbs from the oil using a fine sieve.
Tip No.2 for meal prepping - freeze the chicken after frying for 5-6 months. Whenever you want to eat them again, heat them in an air fryer (400 F for 8-10 minutes), or an oven ( 450 F for 12-14 minutes). Then coat it with the sauce, and you have your quick delicious dinner ready.
Remove the chicken to the side and pour out most of the oil from the wok. Then pour in the sauce and stir over medium heat for a few minutes or until it thickens.
Introduce the chicken to the wok with 1.5 tbsp of toasted sesame seeds. Toss everything until the chicken is coated with the sauce, and serve with white rice. Make sure everybody is ready to eat and do the last step to combine the chicken with the sauce. The longer you let it sit before serving, the less crispy it will be.
Juicy Lemon Chicken | होटल जैसा नींबू चिकन | नींबू चिकन टंगड़ी कबाब easy recipe | Chef Ranveer Brar
LEMON CHICKEN - Ye Chicken recipe hai sabse alag!! Here's my recipe for a juicy, spicy Lemon chicken..
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???????????????????? ???????????? ???????????????????? ???????????????????????????? ????????????:
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Ginger Chicken -
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LEMON CHICKEN
Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2-4
Ingredients
For Primary Marination
1 kg Chicken (thigh & drumstick) चिकन
Salt to taste, नमक स्वादअनुसार
2 tbsp Lemon juice, नींबू का रस
For Ginger Garlic Paste
4 no. Green chillies, less spicy, हरी मिर्च
1 inch Ginger, roughly slice, अदरक
7-8 Garlic cloves, roughly chopped, लहसुन
1 tsp Oil, तेल
Salt to taste, नमक स्वादअनुसार
For Second Marination
Primary Marinated Chicken, मैरिनेटेड चिकन
Prepared Ginger Garlic Paste, तैयार किया हुआ अदरक लहसुन का पेस्ट
⅓ cup Curd, beaten, दही
Salt to taste, नमक स्वादअनुसार
For Tempering
1 ½ tbsp Oil, तेल
2 Bay leaf, तेजपत्ता
2 Green cardamom, हरी इलायची
Marinated Chicken मैरिनेटेड चिकन
¼ tsp Turmeric powder, हल्दी पाउडर
Little water, पानी
1 tsp Cornstarch slurry, कॉर्नस्टार्च का घोल
1 tsp Lemon juice, नींबू का रस
few Lemon zest, नींबू के छिलके
1 tbsp Coriander leaves, chopped, धनिया पत्ता
For Masala
15-20 no. Black peppercorns, काली मिर्च के दाने
½ tsp Cumin seeds, जीरा
5 no. Green cardamom, हरी इलायची
1 Clove, लौंग
A pinch of fenugreek seeds, मेथी दाना
Salt to taste, नमक स्वादअनुसार
For Garnish
A pinch of Prepared Masala, तैयार किया हुआ मसाला
Coriander sprig, धनिया पत्ता
Lemon wedge, नींबू की फांक
Process
For First Marination
In a bowl, add chicken, salt to taste, lemon juice and mix it well. Rest it for 15-20 minutes.
Squeeze out the excess water from the chicken.
Keep it aside for further use.
For Ginger Garlic Paste
In a bowl, add green chillies, ginger, garlic, oil and salt to taste.
Transfer it to a grinder jar and grind into a smooth paste.
Keep it aside for further use.
For Second Marination
In the same bowl, add primary marinated Chicken,prepared ginger garlic paste, curd, salt to taste and mix everything well.
Keep it aside for further use.
For Tempering
In a handi or lagan, add oil, once it's hot, add bay leaf, black cardamom and let it splutter.
Add marinated chicken and saute it for a minute.
Cover it with the lid and cook it for 7-8 minutes or until tender on moderate heat.
Add turmeric powder and saute, add little water, cornstarch slurry, lime juice, lemon zest and get a quick boil.
Finish it with some coriander leaves.
Transfer it to a serving dish and sprinkle some prepared masala.
Garnish it with coriander sprig and lemon wedge.
Serve hot.
For Masala
In a small pan, add black peppercorns, cumin seeds, green cardamom, cloves, fenugreek seeds, salt to taste and dry roast them on moderate heat for a minute.
Transfer it to a grinder jar and make a coarse mixture.
Keep it aside for further use.
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