Singapore Black Pepper Chicken

Prep Time
Cook Time
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 is 4 servings


  • 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 by Step Method

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.


No special items needed.

1 Reviews

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)

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