Black Pepper Chicken Fillets with Onion

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

Add remaining 1 Tbsp. oil to a heated pan, pan-fry fillets till golden brown on both sides, remove from pan, and set aside. Sauté onion in same pan till fragrant. Place chicken and onion on a plate.

To same pan, add water, remaining 1 Tbsp. concentrated chicken bouillon, and bring to a boil. Pour the sauce over chicken. Ready to serve.

Tips: 1. Chicken breasts can be replaced with boneless chicken thighs.

Tips: 2. Side dishes can be added according to personal preference.