Garlic and Pepper Chicken
Garlic and Pepper (gai pad gra-tiem prik thai) is a very common dish. You can use any meat — pork, beef, shrimp, squid, etc. You can even make a vegetarian one with tofu. It’s a very easy and quick dish to make. It’s commonly eaten as a one-dish meal over rice, but it can be added to a family-style meal. If sharing – serve it on a regular plate – not over rice.
- 1 chicken breast, sliced into thin bite-size pieces (3/4 cup)
- 1/4 cup garlic cloves, smashed
- 3/4 teaspoon palm sugar (or sugar)
- 3/4 teaspoon white pepper powder or black pepper powder (or mixed)
- 1 3/4 teaspoons Soy sauce
- 1 tablespoons Oyster sauce
- Oil (enough to coat bottom of the pan)
- 2-3 tablespoons water
- 1 teaspoon coriander leaves (for garnish)
- Rinse and cut the chicken into bite-sized pieces (see picture). Smash the garlic and chop follow size you like.
- Heat the oil in a pan until hot and add the garlic and keep stirring so it doesn’t burn. When garlic turns nice yellow or golden remove out lave on the side.
- (Use as same oil cooked garlic) When (very) lightly browned, add the chicken (or meat, or whatever you’re using!). Cook until done (not raw). If it gets dry and sticky, add some water to the pan about 1-2 tablespoons at a time.
- Add the sugar, oyster sauce, soya sauce and pepper. You may need to add a bit more water here so that it mixes well. After test as you like add some coriander leave and cooked garlic
- Mix well and serve on rice (for a one-dish meal), or on a plate (to share with friends). Garnish with coriander leave.
If making a vegetarian version - pre-fry the tofu first until browned, remove, then start with step 2. Substitute the oyster sauce for mushroom vegetarian sauce.
● 1/4 cup garlic cloves, smashed
● 3/4 teaspoon palm sugar (or sugar)
● 3/4 teaspoon white pepper powder or black pepper powder (or mixed)
● 1 3/4 teaspoons Soy sauce
● 1 tablespoons Oyster sauce
● Oil (enough to coat bottom of the pan)
● 2-3 tablespoons water
● 1 teaspoon coriander leaves (for garnish)