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Black Pepper-Garlic Chicken

Black Pepper-Garlic Chicken
Here's one on my favorite Stir-fry recipes, inspired by Black Pepper Chicken served at Panda Express Restaurants. The savory sauce took a bit of tinkering, but I think this copycat version is really close... and it's delicious, too! Please... don't forget to start this recipe with Velveted Chicken. It's a very simple technique that'll turn any Chicken Stir-fry into a mouth-watering Asian masterpiece! Ingredients: 1 lb. Stir all of the sauce ingredients together in a small bowl, allowing about 10-15 minutes for the flavors to mingle/mature while you slice the vegetables. Stir-fry: Heat 2 Tablespoons oil in a large skillet or wok over medium-high heat until almost smoking. Add the sliced red/yellow onions to the skillet, stirring constantly for about one minute. Add the sliced celery, green onions and chopped garlic to the skillet. Add the stir-fry sauce. Add the velveted chicken, reduce the heat to medium and stir to coat. Serve over prepared Basmati or Jasmine Rice. Enjoy!

http://www.instructables.com/id/Black-Pepper-Garlic-Chicken/

How to Velvet Chicken The word "velvet" is a verb... sometimes. ;-) It's the almost-secret poaching technique that's used to produce tender, succulent chicken, beef and pork at your favorite Chinese Restaurant. If you've been frustrated by less-than-stellar stir-fry results at home, simple velveting will take your stir-fry from mundane to extraordinary. Your family will swear it's take-out. ;-) Here's how it's done with chicken: Ingredients: Balsamic BBQ Glazed Chicken A homemade balsamic bbq sauce is used to glaze chicken as it’s grilling. The result is tender chicken with a slightly sweet, and tangy taste. Summer is one of my favorite seasons for one simple reason: grilling. We finally invested in a Big Green Egg last year and it completely changed the way I think about grilling.

The Best Way to Grill Sausages: Poach Them Right on the Grill I prefer to cook mine dry. Not too close to the coals/burners, or as the article mentions, you risk the skin bursting. I also don't want them close enough to the heat that the grease dripping from them is going to cause flame ups that will engulf them. I cook them for a long time, and make sure I keep rotating them so that they are done all the way around to the same consistency. If I am cooking for a large number of guests, I might have a beer bath going on the grill at the same to let them rest in when they are done and I am still manning the grill. That beer bath usually consists of cheap beer (think Miller High Life) and a premixed spice like Tony Chachere's ([www.tonychachere.com]).

Honey Mustard Chicken with Bacon and Mushrooms “This is probably my favorite way to eat chicken.” That’s a quote from my husband the last time I made Honey Mustard Chicken with Bacon and Mushrooms for dinner. Marinate some chicken breasts in honey, mustard, and lemon, then top with bacon, mushrooms and cheese… How could that go wrong? I love to serve this dish with a side of oven fries and a crisp lettuce salad. It’s a meal full of flavor!

Bacon! Never once, in all my years of eating bacon , had I considered even once that it could be improved upon. Nothing on the planet is better than bacon! Butter and chipotle come close, or maybe a flourless chocolate cake with fresh raspberries. Sriracha Honey Lime Chicken Recipe - i am a food blog The weather’s warming up and long weekends are on the horizon. You know what that means…grill season! I know I say I love a lot of things, but I really, really love summer barbecues. I guess I’m being slightly deceptive though because this isn’t actually a grilling recipe. That’s not to say it can’t be for the grill though – the basic recipe is: cook your chicken, then glaze it with a sweet, spicy, tangy sriracha-honey-lime mix. I don’t think I know anyone who doesn’t like grilled food and my theory behind this is: grilled food is the food of our ancestors.

The Best Offset Smoker and Barrel Smoker Setup and Modifications and gas conversion of offset smokers "You gotta learn your pit just like a man learns his woman. Or you can't get nothing good outta her." Anonymous Ad Hoc Buttermilk Fried Chicken Recipe March 2, 2010 nothing beats fried chicken and waffles! My love for fried chicken, much like my love for noodles, is not very discerning. I can definitely tell the difference between good and bad noodles and chicken, but my love is so all-encompassing that I can forgive faults easily. With so many kinds of fried chicken in the world, how would I be able to tell good from bad if I didn’t try them all? Chang’s Fried Chicken in Octo Vinaigrette is pretty damn tasty, but one fried chicken recipe in the whole book just leaves me wanting more.

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