Black Pepper Chicken Recipe

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Black Pepper Chicken

rick murphy


Easy, quick and delicious!

☆☆☆☆☆ 0 votes
15 Min
10 Min


3 clove
garlic, sliced thinly
boneless, skinless chicken thighs, diced about 1/2" by 1/2" or so
2 1/2 c
onions, chopped 3/4" x 1/2"
1 3/4 c
celery, chopped 1/2" x 1/2"
2-3 Tbsp
freshly ground black pepper, to taste
2-3 Tbsp
ghee (or unsalted butter if you don't have ghee)
2-3 Tbsp
soy sauce, to taste
2-3 Tbsp
wok oil (i used grapeseed oil, but pretty much any oil with a high smoke point will do)


1Heat the oil in a wok or a 10" skillet/pan with high sides over high heat. When hot, add the garlic and stir fry for 30 seconds. Do not burn the garlic! Add the celery and stir for a couple minutes or until the celery starts to get a little soft. Add the onions and stir until they become translucent, about 2-3 minutes more.
2Add the chicken and stir until the chicken no longer appears to be raw on the outside, about 2 minutes.
The celery should be tender crisp and the onions should be looking like they are starting to carmelize.
3Add the ghee and the freshly ground pepper and stir for about 30 seconds. Turn off the heat, add the soy sauce and continue to stir until the ghee melts. If it looks a little dry, add a little more ghee. You should see a lot of pepper...if not, add some more.
4Serve with freshly cooked rice and with soy sauce for those who might want theirs a little saltier.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Chinese