Thai Garlic and Pepper Chicken

published by Asianpost on Fri, 11/23/2007 - 14:10

Ingredients

1 chicken breast, sliced thin bite-size pieces (3/4 cup)

1/4 cup garlic cloves, smashed

3/4 teaspoon palm sugar (or white sugar)

3/4 teaspoon white pepper powder or black pepper powder (or mix 'em!)

1 3/4 teaspoons fish sauce

1-2 tablespoons vegetable oil (enough to coat bottom of pan)

2-3 tablespoons water

1 teaspoon coriander

Method

Rinse and cut the chicken into bite-sized pieces. Smash the garlic lightly with the side of a knife. Remove the skin if not using thin-skinned Thai garlic. Heat the oil in a pan until very hot. Add the garlic and keep stirring so it doesn't burn. When (very) lightly browned, add the chicken (or meat). 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 palm sugar, fish sauce and pepper. You may need to add a bit more water here so that it mixes well. Mix well and serve on rice or in a plate. Garnish with cilantro.