Black Pepper Chicken
This easy Chinese black pepper chicken recipe is a game-changer! It's a simple yet savory dish with a perfect balance of peppery flavor. This easy-to-make recipe is a Panda Express copycat but more flavorful!
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Black Pepper Chicken
This easy Chinese black pepper chicken recipe is a game-changer! It's a simple yet savory dish with a perfect balance of peppery flavor. This easy-to-make recipe is a Panda Express copycat but more flavorful!
The dish Szechuan Chicken comes from the province of Szechuan in China. It is spicy and tastes great. In a tasty sauce, tender chicken is stir-fried with garlic, ginger, dried chilies, and Szechuan peppercorns.
Ingredients: 500g chicken breast, diced. 2 tbsp soy sauce. 1 tbsp Shaoxing wine. 1 tbsp cornstarch. 1 tsp sesame oil. 2 tbsp vegetable oil. 3 cloves garlic, minced. 1-inch piece ginger, minced. 2-3 dried red chilies, chopped. 1/2 tsp Szechuan peppercorns. 2 green onions, sliced. 1 bell pepper, sliced. 1/4 cup chicken broth. 1 tbsp hoisin sauce. 1 tbsp oyster sauce. 1 tsp sugar. 1 tsp chili paste optional.
Instructions: Put soy sauce, Shaoxing wine, cornstarch, and sesame oil in a bowl and mix them together. Toss the chicken in the sauce to coat it, then set it aside for 15 minutes. In a wok, heat the vegetable oil over high heat. Fry the garlic, ginger, dried chilies, and Szechuan peppercorns for 30 seconds in a hot pan. Once the chicken is ready, add it to the wok and stir-fry until it turns brown. For extra heat, add chili paste, chicken broth, hoisin sauce, oyster sauce, sugar, and green onions. Mix well. Turn down the heat to medium and let it cook for five to seven minutes, until the chicken is done and the sauce thickens. Hot rice should be served with it.
Prep Time: 20 minutes
Cook Time: 15 minutes
Jades Attic
A quick and easy chicken stir-fry recipe packed with colorful vegetables and a flavorful sauce. Perfect for a weeknight dinner!
Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 2 tablespoons vegetable oil. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 cup broccoli florets. 1 cup snap peas. 1/2 cup sliced carrots. 3 cloves garlic, minced. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon honey. 1 teaspoon ginger, minced. 1/2 teaspoon crushed red pepper flakes optional. Cooked rice, for serving.
Instructions: Combine the soy sauce, oyster sauce, honey, ginger, and optional red pepper flakes in a small bowl. Put aside. In a large skillet or wok, heat the vegetable oil over high heat. Stir-fry the chicken pieces for 34 minutes, or until they are no longer pink. Take out and place aside from the skillet. If necessary, add a little extra oil to the same skillet. Add carrots, snap peas, broccoli, bell peppers, and garlic. Stir-fry the vegetables for 45 minutes, or until they are crisp-tender. After the chicken has finished cooking, add the vegetables and sauce to the skillet. Stir-fry for a further two to three minutes, or until thoroughly heated and coated. Over cooked rice, serve the stir-fried chicken. Savor your tasty Stir-fried Chicken with Easy Basics!
Prep Time: 15 minutes
Cook Time: 15 minutes
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