Stir-Fried Black Pepper Chicken with Green Beans

4 Servings

35 minutes

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This simple stir-fry, a version of a dish we had in Cambodia's Kampot region, gets its bold, savory backbone from a full 3 tablespoons of black peppercorns that are coarsely cracked, then toasted to draw out deep, complex flavors and a rich, heady aroma. Sugar, fish sauce and fresh lime juice balance the pepper’s fieriness. Though Cambodian Kampot pepper is ideal, any variety of whole black peppercorns works nicely as long as they're fresh. Serve the stir-fry with steamed rice.




Don't pulverize the peppercorns to a powder; keep them coarse so they add texture, as well as bursts of sharp flavor. A mortar and pestle work best to get an even texture; an electric spice grinder works, too, but produces a mixture of cracked peppercorns and finer powder.

35 minutes


  • 3

    tablespoons black peppercorns

  • pounds boneless, skinless chicken breasts, cut into 1-inch pieces


Jill K.

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Kelly R.

Way too much pepper. I increased the chicken by 1/2 a pound and decreased the pepper and still too much.