Singapore Black Pepper Chicken

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"This recipe, adapted from Steven Raichlen's "Big Flavor" cookbook is a winner. Easy to make, and very tasty. Have sauce made and veggies prepped before you start cooking. Sub snow peas for green beans when in season - delicious."

Original recipe yields 4 servings
OK
  • SAUCE

Nutritional

  • Serving Size: 1 (236.3 g)
  • Calories 304.7
  • Total Fat - 9.1 g
  • Saturated Fat - 2 g
  • Cholesterol - 96.9 mg
  • Sodium - 818.3 mg
  • Total Carbohydrate - 16.6 g
  • Dietary Fiber - 3.1 g
  • Sugars - 5 g
  • Protein - 38.3 g
  • Calcium - 63 mg
  • Iron - 2.5 mg
  • Vitamin C - 28.3 mg
  • Thiamin - 0.2 mg

Step 1

Heat oil in wok. Add onions, peppers, garlic, ginger, and green beans. Stirfry until crisp tender and remove from wok, leaving as much oil as possible behind. Keep warm.

Step 2

Add chicken to oil in wok, and stirfry until done through. Push chicken up the sides of the work, and add sauce. Heat sauce, and as it thickens, stir in chicken.

Step 3

Add veggies back to chicken in wok. Add black pepper. Stir to combine and reheat veggies if needed. Serve immediately over hot rice.

Tips & Variations


No special items needed.

Related

Junk Food Joanne

Once you get the prep work done, it comes together pretty easily. It is super delicious and a tad spicy from the pepper(s), but in a good way! I served it over brown rice for a delicious meal. Leftovers were great too!

review by:
(11 Oct 2020)