Thailand : Garlic Pepper Chicken

(Gai pad Gratiem)

CLICK HERE FOR THE RECIPE I USED

This might have been the easiest recipe decision of this entire project.

I found several recipes from Thailand that sounded good but this one was the winner because garlic is one of the great loves of my life.

I have tried many variations of garlic pepper chicken stir fry but never a Thai recipe for it.  I had all of the ingredients on hand, except Golden Mountain sauce. The recipe says you can use soy sauce, if you don’t have Golden Mountain sauce, but I really wanted to make it as true to the recipe as possible. Golden Mountain sauce is a bit saltier and sweeter than regular soy sauce and incredibly delicious but not something you would want to use in large quantities.

The prep work is minimal. Make the sauce, cut up the chicken, chop up the garlic and cilantro.

The trickiest part of the cooking process was frying the chopped garlic. I’d never done that before so I had to keep a close eye on it and be very mindful of the heat level of the pan so I didn’t burn it. It turned out great!

The rest is fairly standard stir fry cooking.

I ate it over jasmine rice with a side of steamed vegetables that I sprinkled a little bit of the fried garlic over. And I absolutely love love LOVED it!

This is probably in the top 5 of the international recipes I made. This one knocked my socks off. So much flavor! So good!

Would I make it again?  YES!!!!!