Black Pepper Chicken Singapore Recipe 455

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.

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.

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.

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!