No Image
prep time
15 Min
cook time
10 Min
method
Stir-Fry
yield
2-3 serving(s)
Ingredients
- 3 cloves garlic, sliced thinly
- 2 - boneless, skinless chicken thighs, diced about 1/2" by 1/2" or so
- 2 1/2 cups onions, chopped 3/4" x 1/2"
- 1 3/4 cups celery, chopped 1/2" x 1/2"
- 2-3 tablespoons freshly ground black pepper, to taste
- 2-3 tablespoons ghee (or unsalted butter if you don't have ghee)
- 2-3 tablespoons soy sauce, to taste
- 2-3 tablespoons wok oil (i used grapeseed oil, but pretty much any oil with a high smoke point will do)
How To Make black pepper chicken
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Step 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.
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Step 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.
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Step 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.
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Step 4Serve with freshly cooked rice and with soy sauce for those who might want theirs a little saltier.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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