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Black Pepper Chicken Fillets with Onion


2 chicken breasts (approx. 14oz) or boneless chicken thighs.

1/2 onion, julienned

2 tsp. ground black pepper

2 tsp. Lee Kum Kee Minced Garlic

1 Tbsp. cornstarch

3 Tbsp. cooking oil

1/4 cup water


4 Tbsp. Lee Kum Kee Concentrated Chicken Bouillon


1. Cut chicken to create flat fillets. Mix well minced garlic, black pepper, cornstrach, 2 Tbsp. oil, and 3 Tbsp. Lee Kum Kee Concentrated Chicken Bouillon. Marinate chicken in this mixture for 20 minutes.

2. Add remaining 1 Tbsp of oil to a heated pan. Pan-fry fillets utill golden brown on both sides, remove from pan, and set aside. Saute onion in same pan until fragrant. Place chicken and onion on a plate.

3. To same pan, add water, the remaining Tbsp of concentrated chicken bouillon and bring to a boil. Pour the sauce over the chicken, and it’s ready to serve.

This recipe is courtesy of Lee Kum Kee USA.