Black Pepper Chicken Singapore Recipe 455 Food

SINGAPORE BLACK PEPPER CHICKEN

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.

BLACK PEPPER CHICKEN (SINGAPORE ) RECIPE - (4.5/5)

Steps:

• 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. 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.

BLACK PEPPER CHICKEN STIR-FRY

Steps:

• In a small bowl, combine the first seven ingredients. Place cornstarch in a large bowl. Add chicken in batches; tossing to coat. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Remove and keep warm., Stir-fry onion in remaining oil until tender. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan; heat through. Top with cilantro and green onions.

BLACK PEPPER CHICKEN

Steps:

• Prep the chicken: In a medium size bowl, combine the chicken pieces with the 1 tablespoon of soy sauce and minced garlic. Toss well. Sprinkle the cornstarch over the chicken and toss well.
• Make the sauce: In a small bowl, combine all the black pepper sauce ingredients together.
• Cook the chicken: Add the vegetable oil to a wok or large skillet and heat over high heat. Add half the chicken to the wok and cook for 3 to 4 minutes or until golden brown. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.
• Sauté onion and peppers: If there's no vegetable oil left in the skillet, add another tablespoon or so. Add the onion and peppers to the wok and cook for a minute. Add the chicken back to the wok and the prepared black pepper sauce. Toss until well combined. Drizzle the sesame oil over the chicken and stir.
• Serve: Serve immediately over rice.

CHINESE BUFFET BLACK PEPPER CHICKEN

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!

CHINESE CHICKEN WITH BLACK PEPPER SAUCE

Steps:

• Note: This recipe calls for boneless thigh meat, which is preferred, but I tried using breast meat and the result was fine also.
• Mix together sauce ingredients in a small bowl and set aside.
• Cut chicken into a small dice, about 1/4-inch.
• Heat 1-2 cups peanut or other cooking oil in your wok.
• Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess.
• Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain.
• Remove oil from wok and discard.
• Heat 1 tbsp oil in wok and stir-fry onion about 1 minute; add peas and carrots and cook another 30 seconds.
• Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly.
• Serve at once with hot steamed rice.