Nutrition Facts
  Servings Per Recipe: 4
  Serving Size: 1 serving
Amount Per Serving
  Calories 268.5
  Total Fat 12.5 g
      Saturated Fat 8.0 g
      Polyunsaturated Fat 0.5 g
      Monounsaturated Fat 0.6 g
  Cholesterol 34.0 mg
  Sodium 582.2 mg
  Potassium 248.6 mg
  Total Carbohydrate 28.2 g
      Dietary Fiber 1.4 g
      Sugars 1.3 g
  Protein 11.4 g
  Vitamin A 2.5 %
  Vitamin B-12 2.5 %
  Vitamin B-6 16.7 %
  Vitamin C 45.1 %
  Vitamin D 0.0 %
  Vitamin E 9.7 %
  Calcium 2.5 %
  Copper 6.9 %
  Folate 15.6 %
  Iron 10.6 %
  Magnesium 7.5 %
  Manganese 26.2 %
  Niacin 20.9 %
  Pantothenic Acid     8.9 %
  Phosphorus     13.0 %
  Riboflavin 7.1 %
  Selenium 17.0 %
  Thiamin 13.0 %
  Zinc 8.8 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Black Pepper Chicken

View the full Black Pepper Chicken Recipe & Instructions
Submitted by: SUNITAB

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Black Pepper Chicken

103 calories of White Rice, long grain, cooked, (0.50 cup)

90 calories of Crisco Pure Vegetable Oil, (0.75 tbsp)

37 calories of Chicken Thigh, (0.75 unit (yield from 1 lb ready-to-cook chicken))

12 calories of Chicken Thigh, (0.25 unit (yield from 1 lb ready-to-cook chicken))

11 calories of Onions, raw, (0.25 cup, sliced)

9 calories of Green Peppers (bell peppers), (0.25 cup, strips)

4 calories of Soy Sauce, (0.50 tbsp)

1 calories of Pepper, black, (0.25 tsp)

1 calories of Oyster Sauce, (0.50 tbsp)

0 calories of Salt, (0.25 dash)

0 calories of black pepper sauce, (1 tbsp)


Nutrition & Calorie Comments  

We loved this. A bit salty, need to buy some low sodium soy sauce. We made our own black pepper sauce from an internet recipe-very easy. Submitted by:
PRAIRELAKELADY
(3/6/12)
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This is a keeper! I removed the skin from the chicken and used low-sodium soy sauce - otherwise followed the recipe. I would reduced the amount of black pepper used by 1/2 teaspoon next time as this was *very* peppery. Submitted by:
KEYALUS
(11/5/07)
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