Recipes for "black pepper chicken"

Gather Ingredients.

For Chicken Coating, whisk together cornstarch, soy sauce, Shaoxing wine, and pepper in a large bowl. Mixture will be quite thick. Add chicken pieces to bowl; stir to coat chicken. Let stand at room temperature for 15 minutes.

Meanwhile, for Black Pepper Sauce, whisk together chicken broth, oyster sauce, Shaoxing wine, soy sauce, water, cornstarch, and pepper in a medium bowl.

Heat 2 tablespoons vegetable oil in a 12-inch skillet over medium-high heat. Add half the chicken. Cook and stir until lightly browned and no longer pink, about 5 minutes. Transfer chicken to a plate; set aside. Repeat with remaining chicken. Remove chicken from skillet.

Add remaining 1 tablespoon vegetable oil to skillet. Stir in minced garlic and ginger. Cook and stir until fragrant, about 30 seconds. Stir in bell pepper and onion. Cook and stir until crisp-tender, 2 to 3 minutes.

Pour in Black Pepper Sauce and cook until sauce has thickened, 2 to 3 minutes. Return cooked chicken to skillet. Cook and stir until all ingredients are coated with sauce. Serve immediately over cooked white rice.

Whisk water, honey, and pepper together in a small bowl. Set aside.

Whisk flour, turmeric, and salt together in a separate bowl. Add chicken pieces and toss to coat.

Heat oil in a wok over medium-high heat. Add chicken and cook for 4 minutes, stirring frequently. Add broccoli and water chestnuts. Cook for 3 minutes, stirring frequently.

Stir in honey mixture. Cook until sauce has thickened, 3 to 4 minutes. Turn heat off and stir in vinegar. Serve over rice or in lettuce wraps.

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and celery and cook until soft and translucent, about 5 minutes. Turn off Saute function. Add chicken broth, garlic, soy sauce, rice vinegar, ginger, and pepper; stir to combine. Set frozen chicken on top and do not stir.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir to mix, then stir in sesame oil.

Select Saute function. Mix water and cornstarch together in a small bowl. Add to the bubbling liquid and stir until sauce has somewhat thickened, 3 to 4 minutes.

Melt butter in a small skillet. Pepper the skillet with 1/2 tablespoon of the pepper, then lay the chicken breast onto the pepper. Squeeze fresh lemon juice onto the chicken, then season with the remaining pepper.

Saute chicken breast for about 5 to 7 minutes, then turn to the other side, squeeze lemon juice onto the other side and saute for another 5 to 7 minutes (or until chicken is cooked through and juices run clear).

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Whisk olive oil, lemon zest, salt, and black pepper together in a bowl; add wings and toss to coat. Spread coated wings in a single layer onto the prepared baking sheet.

Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Bake longer for a crispier skin.

Gather all ingredients.

Stir lemon juice, garlic, oil, rosemary, salt, pepper, and mustard together in a bowl until well combined. Using a fork, prick each chicken breast all over 8 to 10 times.

Add chicken breasts to bowl with lemon juice mixture and toss to coat completely, using your hands to gently massage lemon juice mixture into each chicken breast. Cover bowl with plastic wrap and refrigerate for 1 hour.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Place chicken breasts on oiled grates; grill, covered, until chicken breasts are lightly charred, no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

Transfer chicken breasts to serving platter; serve with lemon wedges.

Rinse chicken, pat dry with paper towels, and loosen skin over breast and thighs using your fingers.

Combine butter and lemon pepper in a small bowl; place under loosened skin using a teaspoon. Push butter from spoon using chicken skin; place garlic cloves and lemon slice in chicken cavity.

Place chicken into a slow cooker. Rub skin with olive oil; sprinkle with seasoned salt, thyme, and black pepper.

Cover slow cooker. Cook on High for 3 hours; reduce heat to Low and cook until chicken is very tender and an instant-read meat thermometer inserted into the thickest part of a thigh, near but not touching bone, reads at least 160 degrees F (70 degrees C), 2 to 3 hours more. Or, cook chicken on Low for 6 to 8 hours (without cooking on High).

Place a rack in the middle of the oven. Coat a 9x13-inch baking dish with cooking spray.

Add the cream of chicken soup, cream of celery soup, and water to the baking dish and whisk together until combined. Stir in the rice, vegetable medley, and half of the onion soup mix (4 tablespoons) until combined.

Sprinkle the chicken breasts evenly with salt and pepper. Nestle the chicken into the rice mixture. Sprinkle the remaining onion soup mix evenly over the chicken. Cover with aluminum foil.

You can assemble this casserole and stick it in the fridge for up to 12 hours before baking. Remove it from the fridge to bring it to room temperature for a bit while the oven preheats.

Bake until the chicken is cooked through, or an instant-read thermometer registers 160°F when inserted into the thickest part of the chicken (the temperature of the chicken will continue to rise to 165°F as it rests), and the rice is tender, 50 to 60 minutes.

Remove from the oven and let rest for 5 minutes. Uncover and fluff the rice with a fork. Top with chives (if using) and serve.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

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Preheat the oven to 350 degrees F (175 degrees C).

Combine lemon-pepper, garlic salt, black pepper, thyme, and salt in a bowl; set aside. Slice 2 lemons into rounds for stuffing; reserve 1 lemon for juice.

Place 2 chickens in a roasting pan, not touching. Evenly squeeze 1 lemon over both chickens to coat. Divide sliced lemons, green onions, celery, and garlic in half; stuff into each chicken cavity. Tie legs together using cooking string, making sure legs are facing up. Pat spice rub all over chickens.

Bake, uncovered, in the preheated oven for 1 hour. Rotate the pan; baste chicken with juices. Continue to bake, basting often, 50 minutes more. Increase oven temperature to 375 degrees F (190 degrees C); continue to baste and bake until juices run clear and chickens are no longer pink in centers, about 40 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read 165 degrees F (74 degrees C).

Clean pat dry chicken drummies with paper towels and set into a bowl. Pour lemon juice evenly over drummies and sprinkle with all purpose seasoning; toss until well combined.

Pour lemon juice over drummies evenly, sprinkle with all purpose seasoning and toss well.

Preheat the oven to 375 degrees F (190 degrees C).

Heat vegetable oil in a cast iron skillet over medium-high heat. Add drummies to hot oil and cook, turning occasionally, until chicken is cooked through, 5 to 10 minutes. Remove cooked drummies from the skillet and transfer into a bowl.

Melt butter in a microwave safe container. Mix in lemon zest and black pepper until well combined. Pour seasoned butter over chicken drummies and mix well. Spread out drummies on a non-stick baking sheet

Bake in the preheated oven until skin is crisp, about 5 minutes. Remove from oven and sprinkle with additional lemon zest and pepper to taste.

Gather all ingredients.

Whisk together pickle juice, brown sugar, kosher salt, 1 teaspoon black pepper, and 1 pinch cayenne pepper in a large bowl until sugar dissolves. Place chicken breasts in brine, using a plate or bowl to keep breasts submerged. Refrigerate for 1 to 2 hours.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove chicken breasts from brine, discard brine, and dry chicken breasts with paper towels. Brush each breast with olive oil; season with salt, black pepper, and cayenne pepper. Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Transfer chicken to a plate, tent with aluminum foil, and let chicken rest for 5 minutes.

1. To make the dressing. Combine all ingredients in a blender and blend until smooth. Taste and adjust the salt and pepper.

2. To assemble, layer cheese, arugula, chicken, sun-dried tomatoes, pickles, and bacon on one half of a tortilla. Drizzle over the basil ranch and honey mustard, then sprinkle over more cheese. Fold the tortilla over to cover everything.

3. Heat a drizzle of olive oil in a skillet, add 1 quesadilla, and cook 2-3 minutes per side until crisp and golden brown. Serve warm with avocado and additional basil ranch.