SINGAPORE BLACK PEPPER CHICKEN RECIPE RECIPES
SINGAPORE BLACK PEPPER CHICKEN RECIPE - FOOD.COM
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.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- 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.
- Add veggies back to chicken in wok. Add black pepper. Stir to combine and reheat veggies if needed. Serve immediately over hot rice.
Nutrition Facts : Calories 231.8, FatContent 5.2, SaturatedFatContent 1, CholesterolContent 65.8, SodiumContent 831, CarbohydrateContent 15.2, FiberContent 3.6, SugarContent 5.2, ProteinContent 29.4
CHINESE BUFFET BLACK PEPPER CHICKEN RECIPE - FOOD.COM
This is the real deal, just like at the all you can eat Chinese buffets. I found it on a web site called blogchef.net and Bobby is the poster. I tried it and it is so wonderful, I know you are going to love it!!! I put it at two servings, but there probably is enough for three, but heck why not load up the plate (don't share!!)
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix together all of the sauce ingredients and set aside.
- Cut chicken into 1/2" cubes and dust pieces with cornstarch.
- Dry fry chicken in batches until golden brown. Drain on paper towels.
- Heat 1 tbsp oil in pan and stir fry onion for a few minutes, then add the peas and carrots and stir fry for another few minutes.
- Add sauce mixture to the veggies and heat until warm, then add the chicken and fully coat with the sauce.
- Serve with rice.
- Enjoy and thank Bobby for this great recipe!
Nutrition Facts : Calories 434.9, FatContent 6.4, SaturatedFatContent 1.4, CholesterolContent 145.3, SodiumContent 1494.4, CarbohydrateContent 40.2, FiberContent 4.1, SugarContent 2.4, ProteinContent 52.2
More about "singapore black pepper chicken recipe recipes"
CHICKEN CHOP WITH BLACK PEPPER SAUCE RECIPE | SIDECHEF
Delicious grilled or pan-fried marinated chicken covered in a rich, bold black pepper sauce. One of the reasons I love Chicken Chop is because the meat is always so tender and flavorful. Chicken Chop is all dark meat – the drumstick and thigh.
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Reviews 5
Total Time 9000S
Category Weeknight Dinners, Pack for Lunch, Shellfish-Free, Meal Plan, Full Meal, Egg-Free, Fridge, Stove, Peanut-Free, Tree Nut-Free
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Calories 48 calories per serving
From sidechef.com
Reviews 5
Total Time 9000S
Category Weeknight Dinners, Pack for Lunch, Shellfish-Free, Meal Plan, Full Meal, Egg-Free, Fridge, Stove, Peanut-Free, Tree Nut-Free
Cuisine Asian
Calories 48 calories per serving
- Pour the sauce over the chicken, then serve right away. Enjoy!
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BEST BLACK PEPPER CHICKEN RECIPE - HOW TO MAKE BLACK ...
This savory, spicy, and saucy Chinese-American inspired stir fry makes for the ideal crowd pleasing weeknight meal or Sunday night meal prep menu item.
From delish.com
Total Time 1 hours
Category dairy-free, nut-free, autumn, dinner party, easy chicken, winter, dinner, main dish
Cuisine American, Chinese
From delish.com
Total Time 1 hours
Category dairy-free, nut-free, autumn, dinner party, easy chicken, winter, dinner, main dish
Cuisine American, Chinese
- Make the marinade: In a large shallow dish, add the soy sauce, rice wine (or sherry), sesame oil, garlic, black pepper, and salt and whisk to combine. Add 6 tablespoons of cornstarch and whisk to combine, breaking up any lumps of cornstarch. Add the diced chicken to the cornstarch mixture and toss to combine. Spread into a single layer and let sit for 15 to 20 minutes. Make the sauce: Meanwhile, in a separate bowl, whisk to combine all of the sauce ingredients. Set aside. When chicken is done marinating, sprinkle the pieces with remaining 6 tablespoons of cornstarch, tossing to coat. (Some of the pieces may stick together, which is fine.) Heat a wok or a large nonstick skillet over medium-high heat. Add 2 tablespoons of neutral oil. Working in batches, add the chicken pieces to the hot oil, separating any pieces that are stuck together. Continue to cook until chicken is golden brown with a thin crispy crust and is completely cooked though, 4 to 5 minutes. Place chicken pieces in a single layer on a paper towel-lined sheet pan. Add 1 tablespoon of oil to the wok/skillet and heat over high until you see a wisp of smoke. Add the bell peppers and celery and season with a pinch of salt. Cook, tossing frequently over high heat for about 2 minutes. (The bell peppers should begin to blister.) Add sliced garlic and scallion whites and cook for another 2 minutes, continuing to toss and stir to make sure the heat is evenly distributed. Add the stir fry sauce and bring to a rapid boil so that sauce begins to reduce. Continue cooking until the sauce has reduced by half, about 3 minutes. Working in batches, return chicken to wok/skillet, tossing to coat with sauce after each addition. Top with scallion greens and serve with steamed white rice.
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SINGAPORE BLACK PEPPER CHICKEN RECIPES
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SINGAPORE BLACK PEPPER CHICKEN RECIPE - RECIPEZAZZ.COM
Oct 11, 2020 · 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.
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SINGAPORE BLACK PEPPER CHICKEN RECIPE - DETAILS, CALORIES ...
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