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Stir-Fried Black Pepper Chicken with Green Beans
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.
4
Servings
Tip
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
Ingredients
-
3
tablespoons black peppercorns
-
1½
pounds boneless, skinless chicken breasts, cut into 1-inch pieces
Directions
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01Using a mortar and pestle or spice grinder, coarsely crack the peppercorns; do not crush or grind to a powder. In a 12-inch skillet over medium, toast the cracked peppercorns, stirring, until fragrant and lightly smoking, 2 to 4 minutes. Transfer to a small bowl; wipe out the skillet and reserve.
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