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Pepper Chicken

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This comforting Pepper Chicken dish features tender chicken pieces simmered in a rich, creamy mushroom and teriyaki sauce. The blend of savory umami from the soy-based sauce and the gentle heat from chili powder creates a deeply satisfying flavor profile. It&# 226;€™s a quick weeknight dinner that feels like a hug in a bowl, perfect for serving over steamed rice, noodles, or mashed potatoes. With simple pantry staples and minimal prep, this recipe delivers restaurant-quality results with home-cooked warmth and ease.
Cooking Method:
Cuisine:
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Difficulty: Advanced
Servings: 4
Calories: 35.1
Description
This comforting Pepper Chicken dish features tender chicken pieces simmered in a rich, creamy mushroom and teriyaki sauce. The blend of savory umami from the soy-based sauce and the gentle heat from chili powder creates a deeply satisfying flavor profile. It&# 226;€™s a quick weeknight dinner that feels like a hug in a bowl, perfect for serving over steamed rice, noodles, or mashed potatoes. With simple pantry staples and minimal prep, this recipe delivers restaurant-quality results with home-cooked warmth and ease.
Ingredients
  • 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 tbsp butter or margarine
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/4 cup milk
  • 1 cup sliced mushrooms (optional)
  • 1 tbsp teriyaki sauce
  • to taste salt
  • to taste black pepper
  • to taste chili powder
Directions
  1. 1
    Pat the chicken pieces dry and season with salt, pepper, and a pinch of chili powder.
  2. 2
    Melt the butter in an 8-inch skillet or fry pan over medium-high heat.
  3. 3
    Add the chicken pieces to the skillet, ensuring they are in a single layer if possible.
  4. 4
    Cook the chicken for 5-7 minutes, turning once, until browned on both sides and cooked through.
  5. 5
    Remove the browned chicken from the skillet and set it aside on a plate.
  6. 6
    Reduce the heat to medium-low and add the cream of mushroom soup to the same skillet.
  7. 7
    Stir in the milk and teriyaki sauce, mixing until the sauce is smooth and well-combined.
  8. 8
    Add sliced mushrooms to the sauce if using, and stir to combine.
  9. 9
    Season the sauce with additional salt, pepper, and chili powder to taste.
  10. 10
    Return the cooked chicken pieces to the skillet, turning them to coat evenly in the sauce.
  11. 11
    Simmer gently for 2-3 minutes until the chicken is thoroughly warmed and the sauce has thickened slightly.
  12. 12
    If the sauce becomes too thick, add a splash more milk to reach your desired consistency.
  13. 13
    Serve hot over rice, noodles, or mashed potatoes.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 35.1kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.2g1%
Cholesterol 18.1mg7%
Sodium 15.7mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.6g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk to restore creaminess.

Substitutions: You can use cream of chicken soup instead of cream of mushroom. For a lighter version, use fat-free soup and milk.

Variations: Add cooked vegetables like broccoli or carrots along with the mushrooms for extra nutrition.

Tip: Ensure the chicken is fully cooked before removing it from the pan to avoid undercooking when returned to the sauce.

Keywords: pepper chicken, teriyaki chicken, creamy chicken, mushroom sauce, quick dinner, easy recipe, chicken thigh, chicken breast, comfort food, weeknight meal, spicy chicken, pan fry
Read it online: https://www.chefs-mate.com/recipe/pepper-chicken-3/