Блэк пеппер чикен рецепт

Black Pepper Chicken

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This restaurant-style Chinese Black Pepper Chicken recipe is quick and easy to make at home, totally versatile if you’d like to sub in different veggies or proteins, and so comforting and delicious.

Ok, I probably should have posted this throwback recipe on a Thursday. But hey, we’re smack dab in the throes of getting-ready-to-move-chaos around here, and I have no idea what day it is most of the time anyway. 😂 So I figure today is probably as good as any day to post an old comfort food recipe.

And by comfort food, I’m talking specifically about my college days comfort food today.

Although, let’s back up a sec. I should probably point out first that I grew up downright spoiled by the most amazing little local Chinese restaurant down the street from our house in Wichita. Our family went there for lunch every single Saturday growing up, and good grief, they had the most magical touch ever with stir-fry sauces and fried rice and egg drop soup. So when I moved away to go to college in teeny-tiny-town Kansas, naturally, I immediately convinced a group of friends to go check out the town’s one Chinese restaurant. Wellllll, let’s just say that the pickin’s there — even with the $4.99 all-you-can-eat buffet — turned out to be slim. At most. (Case in point, this was the place whose egg drop soup officially compelled me to learn how to make my own.)

However. I’ve gotta say that they did know how to make a mean Black Pepper Chicken. 👌

And on those late night buffet runs, particularly after an intense study sesh or a long band practice, it always had a way of hitting the spot. And fifteen years later, classic black pepper chicken is still a fave.

Nowadays, though, I make it in my own kitchen where I have full control over the ingredients. Often I’ll toss in whatever extra veggies I might have on hand, or mix things up using shrimp or tofu instead of chicken. But when I’m feeling extra nostalgic, I can always count on the classic combo — tender juicy chicken, crisp celery and bell pepper, zesty red onions, and a ultra-peppery sauce — to satisfy the craving. And man, it still just tastes as good as ever.

Guaranteed to help you tackle that macroeconomics final. Or, you know, a Tuesday.

The other bonus about this recipe is that it’s ultra easy to make. Simply stir-fry your chicken, celery, bell pepper and red onions until tender. Then while they are cooking, whisk together your stir-fry sauce. Stir it in, and let it thicken for a minute…

…then serve it up however you’d like! I often make a batch of rice or quinoa to go along with it, but just about any sides will do. Oh, and of course, don’t forget a twist of extra freshly-cracked black pepper. Because…black pepper chicken. 👌

So simple, and always a hit. Enjoy, everyone!

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Black Pepper Chicken

Hot and spicy Black Pepper Chicken! Make this Chinese restaurant classic in less than 30 minutes!

Black Pepper Chicken

If you like your food hot and spicy, you will love this Black Pepper Chicken. This classic Chinese restaurant dish hits all of the right notes with fresh flavours and, as a bonus, you can make it in less than 30 minutes!

Black Pepper Chicken is one of those dishes which is perfect to make on a busy weeknight. And served simply with a bowl of steamed rice, it’s also perfect for slumping on the sofa with your favourite show on Netflix.

Why This Recipe Works

• You can make this Black Pepper Chicken in less than 30 minutes!
• The chicken only needs a short time to marinate while you are preparing the other ingredients.
• Use the vegetables in the recipe below, or any of your favourite vegetables. See suggestions below in the recipe.
• Easily substitute the chicken for beef or tofu.

Black Pepper Sauce

The secret to this Black Pepper Sauce is to use black peppercorns which have been freshly ground.

Freshly ground pepper is more potent than pepper which has been ground the day before, and it is definitely stronger than the already-ground pepper which you can buy in the supermarkets.

Try to grind the peppercorns, try to use a coarse setting or even a mortar and pestle.

Tips for Making Black Pepper Chicken

1. Like with most stir-fries, the idea is to cook everything quickly and on high heat.
2. Although this Black Pepper Chicken is a “one pan dish”, to keep the temperature in the pan constantly on high heat, it helps to cook the ingredients separately.
3. Cook the chicken first in the pan, and in batches, to get a nice golden colour on the meat. If you add all of the chicken at the same time, you will over-crowd the pan, which will cause the chicken to braise instead of brown.
4. Cook the vegetables only until they have softened slightly. I like my vegetables in stir-fries to still be crisp.
5. Once the vegetables are cooked to your liking, return the chicken to the pan, together with the Black Pepper Sauce.
6. The sauce needs to simmer on medium-high heat for the cornflour (cornstarch) to thicken. Depending on how much meat and/or vegetables are in the pan, you may need to add some water to create more sauce.

More Chinese Recipes

For more Chinese recipes, you may also like:

Black Pepper Chicken

5 from 2 reviews

• Author:Thanh | Eat, Little Bird
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 minutes
• Yield: Serves 3 to 4
• Category: Dinner
• Method: Stove Top
• Cuisine: Chinese
• Diet: Gluten Free

Hot and spicy Black Pepper Chicken! Make this Chinese restaurant classic in less than 30 minutes!

Ingredients

For the marinade

• 1 tablespoon Chinese shoaxing cooking wine
• 1 teaspoon sweet dark soy sauce (kecap manis)
• 1 teaspoon oyster sauce
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 300 g ( 11 oz ) chicken breast fillets, sliced thickly

For the Black Pepper Sauce

• 125 ml (1/2 cup) chicken stock
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons cornflour (cornstarch)
• 2 – 3 teaspoons freshly and coarsely ground black pepper (or to taste)

For the Black Pepper Chicken

• 2 – 3 tablespoons vegetable oil
• 2 garlic cloves, finely chopped
• 1 brown onion, diced large
• 1/2 green capsicum (bell pepper), diced large
• 1/2 red capsicum (bell pepper), diced large
• 1 celery stalk, sliced thickly on the diagonal

To serve

• red chillies, finely chopped
• coriander (cilantro), for garnish
• steamed Jasmine rice

Instructions

For the marinade

1. Mix together the ingredients for the marinade in a large bowl.
2. Add the chicken and mix to coat the chicken in the marinade.
3. Set the chicken aside to marinate for about 20 minutes while you prepare the rest of the ingredients.

For the Black Pepper Sauce

1. Mix together all of the ingredients for the Black Pepper Sauce in a small bowl or jug.

For the Black Pepper Chicken

1. Heat some oil in a large wok or frying pan over high heat.
2. Cook the chicken in batches until they are lightly golden all over. They do not need to be cooked all the way through because you will cook them some more later.
3. Use a slotted spoon to remove the chicken to a large plate.
4. Add the garlic and onion to the pan, and cook for about 1 minute until the garlic starts to release its aroma.
5. Add the remaining vegetables to the pan, and toss everything together.
6. Cook for several minutes until the vegetables start to soften slightly. I like my vegetables to retain some crispness, so I only cook them for several minutes.
7. Return the chicken to the pan, together with any juices which have collected on the plate.
8. Pour the Black Pepper Sauce into the pan.
9. Give everything a good stir and let the sauce simmer gently for a few minutes until it has thickened nicely, and the chicken has warmed through.
10. Taste the sauce for seasoning. If the sauce is too thick or strongly flavoured, add a dash of hot water.
11. Garnish with red chillies and coriander (cilantro) before serving.

Kitchen Notes

FRESHLY GROUND PEPPER
Make sure you grind the pepper just before using. Freshly ground pepper is much more potent than pepper which is purchased already ground, or even ground the day before. For this recipe, make sure you use a very coarse grind, or you can even crush the peppercorns using a mortar and pestle.

MAKE IT WITH BEEF
This recipe works equally well with thinly sliced beef. I like to use rump steak or beef fillet.

MAKE IT VEGETARIAN
I often replace the meat with large chunks of firm tofu. Marinate and cook the tofu as per the recipe. For an extra special version, I love Ottolenghi’s recipe for Black Pepper Tofu.

WHICH VEGETABLES TO USE
This is a great recipe to use up leftover vegetables in your fridge. Other veges I like to use here include:
* carrots, sliced thinly on the diagonal
* green beans, topped and tailed
* asparagus, cut into large lengths
* courgette (zucchini), sliced thickly
* Chinese cabbage, cut into large pieces
* bok choy or pak choi, cut into large pieces
* baby corn, halved lengthwise

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Did you make this recipe?

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Источник

Блэк пеппер чикен, или Курица в черном перце: лучшие рецепты для мясоедов

Звезда программы «Просто кухня» на СТС Александр Белькович решил порадовать читателей Sobesednik.ru интересными мясными блюдами. Если вы не относите себя к вегетарианцам, ведущий советует вам взять эти рецепты на вооружение.

Ингредиенты и стоимость продуктов:

• куриное малое филе 6 кусочков, 300 г – 100 руб.
• свежемолотый черный перец 2 ч. ложки – 4 руб.
• соевый соус 50 мл – 9 руб.
• сливочное масло 40 г – 20 руб.
• крахмал кукурузный 20 г – 3 руб.
• сахар 2 щепотки – 1 руб.
• чеснок 2 зубчика – 1 руб.
• лайм 1/3 шт. – 7 руб.
• брокколи 1/2 вилка 180 г – 34 руб.
• растительное масло 35 мл – 3 руб.
• соль – по вкусу
• вода – 30 мл

Итого 2 порции: 182 руб., 1 порция: 91 руб.

Приготовление:

На разогретую сковороду налить 20 мл растительного масла и обжарить кусочки курицы в течение 6 минут, в конце приготовления посолить.

На другую сковороду отправить 40 г сливочного масла и добавить много свежемолотого перца, 2 измельченных зубчика чеснока и мелко нарезанную цедру лайма.

Налить 50 мл соевого соуса, добавить 2 щепотки сахара и выдавить сок 1/3 лайма.

Развести 20 г крахмала в 30 мл воды и добавить состав в соус. Переложить в соус курицу и оставить на медленном огне примерно на 1 минуту.

Нарубить брокколи и отправить на сковороду после курицы, налить 15 мл растительного масла и слегка обжарить.

Переложить брокколи к курице, перемешать и подержать на среднем огне еще 30 секунд.

Лазанья

Ингредиенты и стоимость продуктов:

• фарш говяжий 500 г – 175 руб.
• лук репчатый 2 шт. – 2 руб.
• морковь 1 шт. – 1 руб.
• чеснок 4 зубчика – 4 руб.
• соус из томатов в с/с 150 г – 17 руб.
• помидор 1 шт. – 6 руб.
• растительное масло 30 мл – 2 руб.
• вода – 50 мл
• соль, перец – по вкусу

• сливочное масло 100 г – 51 руб.
• мука 100 г – 4 руб.
• молоко 1 л – 48 руб.
• мускатный орех 2 г – 5 руб.
• листы для лазаньи 8 шт., 140 г – 32 руб.
• гауда 200 г – 160 руб.
• выдержанный сыр 200 г – 190 руб.
• сливочное масло (для смазывания формы) 20 г – 10 руб.

Итого 8 порций: 707 руб., 1 порция: 88 руб.

Приготовление:

Соус болоньезе: Нарезать полукольцами лук, морковь натереть на крупной терке, средним кубиком нарезать помидор.

На сковороду налить 30 мл растительного масла, закинуть целиком очищенные 4 зубчика чеснока, обжарить в течение 1 минуты и вытащить из сковороды. Далее добавить и слегка обжарить лук.

К луку добавить морковь, затем помидор, слегка обжарить, перемешав все овощи. Затем добавить фарш и обжаривать в течение 5 минут, после чего влить соус из помидоров в собственном соку и 150 мл воды, поперчить и посолить по вкусу, после закипания подержать на огне еще 10 минут.

Соус бешамель: В разогретый сотейник отправить 100 г сливочного масла и слегка растопить. Туда же насыпать муку и замесить венчиком, довести до закипания.

Продолжать замешивать венчиком муку с маслом и одновременно налить 300 мл молока. Затем долить оставшиеся 700 мл молока, постоянно перемешивать венчиком, подержать на огне еще 5 минут.

Добавить в соус тертый мускатный орех и перемешать.

Натереть на мелкой терке выдержанный сыр, а на крупной – гауду. Смешать сыры.

Форму для запекания смазать сливочным маслом (20 г) и равномерно распределить по поверхности дна формы слой соуса бешамель. Сверху положить 2 листа для лазаньи.

На листы положить слой болоньезе, равномерно распределить по поверхности и посыпать сыром.

Выложить слой из 2 листов для лазаньи, смазать слоем соуса бешамель, затем слой болоньезе равномерно распределить по поверхности, посыпать сыром и положить сверху 2 листа для лазаньи.

Выложить слой соуса бешамель, слой болоньезе и посыпать сыром.

Сверху положить 2 листа для лазаньи, слой соуса бешамель и посыпать оставшимся сыром.

Лазанью отправить в заранее разогретую до 180 градусов духовку на 20 минут.

Готовой лазанье дать немного остыть и успокоиться, а затем разрезать на порционные кусочки.

Приятного аппетита!

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