Singapore Black Pepper Chicken
Recipe: #14409
September 28, 2014
Categories: Beans, Chicken, Peppers, Asian, Wok/Stir-Fry, Gluten-Free, High Protein, No Eggs, Non-Dairy Green Beans, Boneless Pieces, Spicy, Chicken Dinner, more
"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
Ingredients
- SAUCE
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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 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.
Tips
No special items needed.
1 Reviews
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