☆☆☆☆☆ 0 votes0
3 clovegarlic, sliced thinly
2boneless, skinless chicken thighs, diced about 1/2" by 1/2" or so
2 1/2 conions, chopped 3/4" x 1/2"
1 3/4 ccelery, chopped 1/2" x 1/2"
2-3 Tbspfreshly ground black pepper, to taste
2-3 Tbspghee (or unsalted butter if you don't have ghee)
2-3 Tbspsoy sauce, to taste
2-3 Tbspwok oil (i used grapeseed oil, but pretty much any oil with a high smoke point will do)
How to Make Black Pepper Chicken
- Heat 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.
- Add 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.
- Add 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.
- Serve with freshly cooked rice and with soy sauce for those who might want theirs a little saltier.