Thai Garlic Pepper Chicken

Thai Garlic Pepper Chicken, or Gai Pad Gratiem Prik Thai, is a delightful dish that brings together the perfect balance of flavors and textures, showcasing the essence of authentic Thai cuisine. This recipe is a testament to how simple ingredients can be transformed into something extraordinary with the right techniques and a little bit of magic.

At the heart of this dish are two key ingredients: simple garlic and black pepper. The garlic is finely minced and gently fried to release its natural sweetness, while the freshly ground black pepper adds a bold, spicy kick that pairs beautifully with the tender chicken. The result is a savory and aromatic dish that’s both comforting and exhilarating.

One of the great things about Thai cuisine is its emphasis on freshness and balance. In this dish, the chicken is cooked quickly over high heat, ensuring it stays juicy and tender. The garlic and pepper infuse every bite, making it a dish that’s full of flavor yet incredibly easy to prepare. It’s no wonder this is a favorite in Thai households!

Whether you’re new to Thai cooking or a seasoned pro, this Garlic Pepper Chicken recipe is sure to become a staple in your kitchen. It’s perfect for those nights when you want something quick, delicious, and a little bit exotic. Serve it with steamed jasmine rice and a side of stir-fried vegetables, and you’ve got a meal that’s not only satisfying but also nourishing.

Serve this Thai Garlic Pepper Chicken with some crispy Ragoons, Soybean Sprout Soup or some crunchy Mushroom Spring Rolls.

Garlic has long been recognized for its potential to reduce our risk of certain cancers. Check out some more Garlic Recipes.

Thai Garlic Pepper Chicken

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Thai Garlic Pepper Chicken – so simple and so tasty. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Thai chef McDang characterizes Thai food as demonstrating “intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor”, as well as care being given to the food’s appearance, smell and context.

 

• Author: The Food Dictator
• Prep Time: :15
• Cook Time: :15
• Total Time: :30
• Yield: 2 1x
• Category: Entree
• Method: Wok / Stovetop
• Cuisine: Thailand

Ingredients

Units USM Scale 1/2x1x2x3x4x

• 8 ounces chicken breast, partially frozen and sliced into thin bite-sized pieces
• 4 large garlic cloves, finely chopped
• Dark mushroom-flavored soy sauce, as needed for color, about 1 tsp.
• 3/4 tsp palm sugar
• 3/4 tsp freshly-ground white pepper (preferred) or freshly-ground black pepper or more to taste
• 1 tsp Nam Pla (fish sauce) – TFD strongly prefers Red Boat 40° brand
• 1 tsp. oyster sauce – Lee Kum Kee makes a good product
• 2 tbsp peanut oil or more as needed
• 1 tsp. Sichuan peppercorn oil (highly optional – this is not traditional at all, but TFD enjoys it in this recipe. If you want the original, omit)
• 3 tbsp homemade chicken stock (preferred) or water
• Cilantro leaves and stems, to garnish

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Instructions

1. Mix chicken with oyster sauce, soy sauce, palm sugar, fish sauce, and white pepper. Set aside while you fry garlic.
2. In a small pot or wok, add the garlic, then add just enough peanut oil to cover the garlic.
3. Fry garlic over low heat (gentle bubbling) until the garlic turns golden brown and the bubbling has mostly stopped, about 5 minutes. Drain garlic from oil, reserving the oil.
4. In a wok, add about 2 Tbsp of the garlic oil and heat over high heat. Pour a tablespoon or so of the remaining garlic oil into the marinated chicken and stir. Add chicken to hot wok.
5. Cook until the meat is done (about 5 minutes); if the meat begins to stick add a little chicken stock or water about 2 tbsp at a time. Add Sichuan peppercorn oil (if using) and more water, if needed and stir to combine.
6. Stir thoroughly, allow to heat through then serve on a bed of rice, garnished with the coriander.