Thursday , 22 February 2018

Singapore Style Black Pepper Chicken

We’re still on the house hunt.  And to be super productive (i.e. procrastinate and get way ahead of myself) I’ve started spending way too much time picking out appliances.

Lol, we haven’t even picked a house but I’ve got a full budgeted list of options broken down by appliance type (cooktop, oven, dishwasher, etc.), the website it’s available on and the final price after shipping and taxes.

Talk about putting the cart before the horse on this one, but it’s always fun to dream!

My main consideration as far as cooktops/ranges is that I want at least one burner that’s has a high power output because of how often I do stir-fries.  While you can definitely do a good approximation with the typical 9,500 BTU there’s just something about a high heat that gives you that extra special something (i.e. wok hei).

So along that vein I wanted to share another stir-fry recipe, specifically for Singapore Style Black Pepper Chicken.

I know, I know, two stir fries in a row and both featuring napa cabbage, but considering I had a half a head leftover from the last recipe (Spicy Pepper Beef Stir Fry with Potatoes) of course it was going to get thrown in.

Black Pepper Crab, along with Chili Crab seems to be one of Singapore’s favorite dishes where every cook does a slightly different version, much like Filipino adobo.  I used chicken here because one, I had it on hand and two, I can’t get over my fear of crabs popping out of the wok to pinch me.  I blame my mother lol – I still remember her putting a crab on the floor and the crab chasing my dog around while I cried and made way too big a deal of it, convinced it was going to hurt my dog.  Plus I live in Ohio so finding sources for good fresh crab is hard and a bit of a journey (think a 45 minute drive).

To make it more of a one dish meal I threw in some thinly sliced red bell pepper and napa cabbage.  It all gets tied together with a lip-smacking sauce (yay for butter) for a great dinner.  Serve it with rice or noodles for a complete meal.

Singapore Style Black Pepper Chicken

Prep Time: 25 minutes

Cook Time: 8 minutes

Servings: 4

Calories per serving: 318

Fat per serving: 13.1

Singapore Style Black Pepper Chicken


    For the Sauce
  • 3 Tbsp each: kecap manis, light soy sauce and Shao Hsing Rice Wine or Dry Sherry
  • 2 Tbsp each: oyster sauce and chicken stock or water
  • 1 Tbsp melted unsalted butter
  • 3 tsp cornstarch
  • For the Rest
  • 1 Tbsp high heat oil (such as grapeseed or peanut)
  • 12 oz boneless, skinless chicken thighs, cut into 2 inch pieces
  • 6 cloves of garlic, minced
  • 1 Tbsp of fresh minced ginger
  • 2 jalapenos, diced (de-seed for less heat)
  • ½ cup finely diced white onion
  • 1 red bell pepper, thinly sliced
  • 1 lb napa cabbage (about half a head), stems thinly sliced on the diagonal and leaves chopped
  • 1 Tbsp coarsely ground black pepper
  • Fresh minced cilantro and/or thinly sliced green onions


  1. In a small bowl, combine sauce ingredients (kecap manis through cornstarch) and stir well to combine. Set aside.
  2. In another bowl combine garlic, ginger, jalapeno and finely diced white onion. Heat the wok over high heat then swirl in ½ Tbsp oil. Quickly stir-fry garlic/ginger mix for 30 seconds or until fragrant. Add in chicken and coarsely ground black pepper and stir fry for another 2 – 4 minutes or until chicken is browned but not fully cooked through. Remove wok ingredients to a plate and set aside.
  3. Heat wok again and swirl in remaining ½ Tbsp oil. Add in red bell pepper strips and napa cabbage stems and stir fry for 1 – 2 minutes or until slightly softened. Add in napa cabbage leaves and stir fry an additional minute.
  4. Put reserved chicken mixture back into the wok, re-stir sauce ingredients and pour into wok. Stir fry for an additional 2 – 3 minutes until sauce has thickened and coated all of the vegetables.
  5. Serve immediately with rice or noodles. Garnish with cilantro and/or thinly sliced green onion.


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  1. good luck with the house hunting and appliance hunting… seems like a FUN process 😀

    i made indian pepper chicken last year but hubby and i didn’t like it too much. this singapore version sounds and looks sooooo much better 🙂
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  3. This looks amazing! I love stir fry, it’s one of those foods I could eat a different variation nightly!
    Serena Bakes Simply From Scratch recently posted..Moist Banana Nut MuffinsMy Profile

  4. I love dishes like this! Simple, uncomplicated, and so tasty. This looks wonderful! Although I’ve pretty much given up on doing a proper stir fry – our stove top just doesn’t get hot enough. Plus it’s electric, so a regular wok doesn’t work on it anyway. You can’t get exactly the proper wok effect, but using a big frying pan works reasonably well (but it’s really not the same). Really good recipe, and have fun dreaming about your new appliances!
    john@kitchenriffs recently posted..Fennel and Tomato GratinMy Profile

  5. You do make a great stirfry!!! A tablespoon of black pepper – wow! This has got to be good! Good luck on the house hunting. Looking for the appliances for my kitchen remodel was so much fun. I ended up buying the 36″ gas cooktop by Wolf. I love it! It has a 15k, 12k and 3-9.2 k burners. Talk about boiling a pot of water in no time. The simmer option on each burner is also incredible. You can go from a tremendous high heat to a low simmer on one burner. Good luck!
    mjskit recently posted..Steel Cut Oats – A Quick and Healthy BreakfastMy Profile

  6. Good luck in finding your dream home, I remember when we bought ours it was so stressful but the shopping for appliances part is fun
    Raymund recently posted..Albany Chinese Restaurant (Albany, North Shore)My Profile

  7. Omigosh!! I love Singaporean black pepper crab!! Wow just realised I haven’t had it in a while, even after coming back! And yummy I love how you made it into chicken mmmmm! Lol awww!! You must be so traumatised by the crab-chase-dog scene! Haha
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  8. Oh and also good luck with the house hunt!! 🙂
    Sammie recently posted..“Heart-Shaped” Lapis Legit GulungMy Profile

  9. this looks super delicious! good luck with the house and appliance hunt – sounds fun!
    Jenn and Seth recently posted..Duck Fat Fries smothered in Beef, Onion, Beer Gravy – a Meat and Potatoes Creative Cooking Crew ChallengeMy Profile

  10. Nothing wrong with two stir fries in a row, especially when they look as good as yours. I’ll have to hunt Google for kecap manis. I can’t say I’ve heard of it before. House hunting is a challenge, but a lot of fun too. Dreaming about what you’ll fill your new home with is half the fun, if you ask me!
    Kristi Rimkus recently posted..Stay Satisfied with a Fiber Packed Soup – Spicy Mexican Cream of Broccoli SoupMy Profile

  11. delicious….with black pepper it is always flavourful!!

    Good luck with house hunting,even I am preparing to move to a new house and kitchen cupboards and pantry tops are among main considerations … 🙂

  12. Wow! This is simply divine! I’m coming over for dinner 🙂

  13. Hey, nothing wrong with putting the appliances before the house ;-). You are the stir-fry Queen and this variation looks gorgeous. Our whole family loves black pepper chicken but I have never made it myself though I’m not sure why… talk about providing the perfect inspiration!
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  14. Devaki @ weavethousandflavors

    Having lived in Singapore for years, I am a black pepper fanatic so you my dear have made me a very very happy gir with this onel! Happy househunting and applicance shopping. What fun!

    chow! Devaki @ weavethousandflavors

  15. My husband is now in Singapore now and I’m just being SUPER jealous about it. I need to cook this and take a picture for him to compete with what he’s been eating! LOL. This looks so good… Need to cook extra for next day lunch!
    Nami | Just One Cookbook recently posted..Cucumber and Chicken Marinated in Chili Oil 鶏肉ときゅうりのラー油漬けMy Profile

  16. Hope you find a house soon, miss seeing you around! This looks super tasty btw..
    serena recently posted..Broccoli Ham And Cheese Pockets RecipeMy Profile

  17. I didn’t have a bell pepper but I added celery for extra crunch. This was good. I tossed this with rice noodles before serving and that was really good.
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