Every other Sunday, when we were just married and living in Bangkok, Dom and I would have lunch with Dom’s mom and my Thai sister-n-law Oi who was just a teenager.
We usually went to a restaurant in Siam Square, a popular shopping area in central Bangkok, because Oi took street dance krumping classes nearby.
Oi would wear her i-Pod, a cool big T-shirt emblazoned with a famous Thai singer’s face, stylin’ dance sneakers and tight jeans. And she would usually always order Moo Tot Gratiem Prik Thai, Thai Garlic and Pepper Pork Stir-Fry (she loved pork, but I love chicken, you can use either meat in this recipe).
With her fork, she would maneuver just enough rice, pork, garlic pieces and pepper-hinted sauce onto her spoon. She would eat sort of quickly, so she could make it to her dance class, but not too quickly to look uncool.
After saying a few words to us, a smile would finally tug at her lips as she got to leave us boring people and go DANCE.
We would keep eating, and then meet her a little before the class ended. Dom and I loved peeking at her through the dance class window. She came alive as she broke it down like she was a Step Up dancing star.
Oi is now 23 and is about to move to Boston to study English and then go to grad school, and is still well known for her awesome dance skills, and her love of Moo Tot Gratiem Prik Thai. When she was here this summer we made it at least once every week!
Garlic is one of Dom’s best friends, so of course we adore this dish. We how it uses garlic in two ways, fried garlic and stir-fried garlic. Thai Garlic and Pepper Chicken is one of my go-to weeknight Thai meals since it’s so easy, simple and packed with flavor.
Try it today, and tell us what you think!Print
Such a quick weeknight meal full of simple delicious Thai flavors: crispy garlic, Thai white pepper and oyster sauce!
- 3 chicken breasts (or pork or beef), thinly sliced into bite-sized pieces
- 10 garlic cloves, minced
- 2 tsp. brown sugar
- 3–4 tsp. oyster sauce
- 3–4 tsp. white pepper powder
- crispy garlic topping, sprinkle on top of each serving
- cilantro for garnish
- Marinate the meat for about 30 minutes in a a teaspoon of oyster sauce and 1/2 teaspoon of sugar, give or take.
- Heat cooking oil in a work or pan. Add garlic and stir until it’s a very light-brown.
- Add the meat, and stir-fry on hight heat until it’s cooked through, just a few minutes.
- Add a tablespoon or so of water if you think it’s getting dry.
- Add the oyster sauce, sugar and white pepper. As usual, add teaspoon by teaspoon to make sure you get the flavor combination you like. The pepper flavor should be really prominent, so add until it tingles on your tongue after you try it.
- Serve with rice, and sprinkle some crispy fried garlic and cilantro on top.
Dom loves garlic, which is why I add so much. Add more or less depending on your preference.
In Thailand, they like to serve this dish with a crispy fried egg on the side, and so do we! It’s a great combo!
- Serving Size: 2-3
Don’t forget to pin it up for next time!