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Nutrition Facts
Serving Size 1 (266g) Recipe makes 4 servings The following items or measurements are not included below: chili-garlic sauce
Calories 231
Calories from Fat 46		(20%)
Amount Per Serving		%DV
	Total Fat 5.2g	7%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 65mg		21%
Sodium 830mg		34%
Potassium 604mg		17%
Total Carbohydrate 15.2g		5%
	Dietary Fiber 3.6g	14%
	Sugars 5.2g
Protein 29.4g		58%
detailed view... how is this calculated?

Singapore Black Pepper Chicken

Recipe #391103 | 30 min | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: dianegrapegrower
Sep 21, 2009

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.

SERVES 4 (change servings and units)

Ingredients

1 lb boneless skinless chicken breast, sliced into bite-sized pieces
3 scallions, chopped
1 red bell pepper, cored, seeded, and sliced into strips
8 ounces green beans, cut into bite-sized lengths
3 garlic cloves, minced
1 tablespoon fresh grated ginger
1-2 chili peppers, minced
1-2 tablespoon peanut oil
2-3 teaspoons fresh coarse ground black pepper

Sauce

2 tablespoons water
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons rice wine (or other dry white wine)
2 teaspoons sugar
2 teaspoons cornstarch
1 teaspoon chili-garlic sauce

Directions

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.
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.
3
Add veggies back to chicken in wok. Add black pepper. Stir to combine and reheat veggies if needed. Serve immediately over hot rice.