Thai Garlic Pepper Chicken (Pad Kratiem Prik Thai)
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here .
This Thai garlic pepper chicken, or pad kratiem prik Thai, combines tender chicken with a rich garlic pepper sauce that’s packed with savory flavor. It’s an easy one-pan dinner that’s ready in under 20 minutes.
What is pad kratiem prik Thai?
Pad kratiem prik Thai is a Thai stir-fry made with garlic, pepper, and your choice of protein. In Thai, pad means stir-fried, kratiem means garlic, and prik Thai means pepper.
What sets this dish apart from many other Thai stir-fries, like basil chicken and gai pad prik pao, is that it isn’t spicy from chilies. Instead, the flavor comes from plenty of garlic and white or black pepper, creating a rich, savory stir-fry that’s mild enough for the whole family.
Praew’s cooking tips
This is one of the first stir-fries I learned to cook in Thai restaurants because it’s so popular with Westerners. There aren’t many ingredients, which means every single one makes a difference.
The biggest mistake you can make is burning the garlic. It should turn lightly golden and fragrant, not dark brown. Once garlic burns, the whole stir-fry can taste bitter.
The second tip is to slice the chicken thinly and into even pieces. It cooks in just a few minutes and stays much more tender than large chunks.
Finally, have your sauces measured before you start cooking. This stir-fry cooks so quickly that you’ll barely have time to put the rice on the table!
Praew ♡
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. Scroll down to the recipe card for the exact amounts.
- Chicken: Boneless chicken thighs are my favorite because they stay juicy, but chicken breast works well too. Slice it thinly so it cooks quickly.
- Garlic: Fresh garlic is the star of this recipe. I always use plenty because that’s what gives pad kratiem its signature flavor.
- Oyster sauce: This recipe gets all of its savory flavor from oyster sauce instead of fish sauce, giving it a rich, glossy sauce that’s perfect with rice.
- Dark soy sauce: Gives the chicken its deep brown color with just a hint of sweetness.
- White pepper: I usually use white pepper because it lets the garlic shine, but black pepper gives the stir-fry a bolder pepper flavor if that’s what you prefer.
- Sugar: Balances the salty sauces so the garlic and pepper flavors stand out.
- Neutral oil: Vegetable, canola, or another high-heat oil.
- Fried garlic and green onions (optional): My favorite garnish for extra crunch and even more garlic flavor.
Tip: The garlic pepper sauce works with almost any protein. Swap the chicken for pork, beef, shrimp, squid, or tofu without changing anything else. I actually make garlic pork more often than the chicken version!
How to make Thai garlic pepper chicken
1: Fry the garlic. Heat the oil in a wok or large skillet over medium heat. Add the minced garlic and stir-fry until it’s lightly golden and fragrant.
If the garlic starts browning too quickly, reduce the heat slightly to prevent it from burning.
2: Cook the chicken. Add the sliced chicken and stir-fry until it’s cooked through, keeping everything moving so the garlic doesn’t burn.
3: Season. Add the oyster sauce, dark soy sauce, sugar, and white pepper. Stir-fry for another 30–60 seconds until the chicken is evenly coated and the sugar has dissolved.
4: Serve. Transfer to a serving plate and garnish with sliced green onions and crispy fried garlic, if using. Serve immediately with steamed jasmine rice while it’s still hot.
If you like spicy food, serve it with my homemade Thai hot sauce (sriracha).
How to store & reheat leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm it in a hot skillet or wok for 2–3 minutes until heated through. If needed, add a splash of water while reheating to loosen the sauce.
You can also microwave individual portions, but reheating in a pan keeps the chicken juicier and the garlic more fragrant.
!%20Tender%20chicken%20is%20stir-fried%20in%20a%20rich%20garlic%20pepper%20sauce%20with%20oyster%20sauce,%20dark%20soy%20sauce,%20and%20plenty%20of%20fresh%20garlic.%20This%20easy%20one-pan%20dinner%20is%20ready%20in%20under%2020%20minutes%20and%20tastes%20just%20like%20the%20version%20served%20in%20Thai%20restaurants.%20Serve%20it%20with%20steamed%20jasmine%20rice%20for%20a%20quick%20weeknight%20meal%20the%20whole%20family%20will%20love.){kind=link}
Thai Garlic Pepper Chicken (Pad Kratiem Prik Thai)
Equipment
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Wok or large skillet
- Wok spatula or wooden spoon
Ingredients
- 30 ml oil
- 8 cloves garlic, minced
- 500 g chicken, sliced thinly
- 1 tsp white pepper, or black pepper
- ½ tbsp white sugar
- 1 tbsp oyster sauce
- ½ tsp dark soy sauce
Instructions
- Heat the oil in a wok or large skillet over medium heat. Add the minced garlic and stir-fry until lightly golden and fragrant, about 30–60 seconds.
- Cook the chicken. Add the sliced chicken and stir-fry for 3–5 minutes, or until cooked through.
- Season. Stir in the oyster sauce, dark soy sauce, sugar, and white pepper. Toss until the chicken is evenly coated and the sugar has dissolved, about 30–60 seconds.
- Serve. Garnish with sliced green onions and crispy fried garlic, if desired. Serve immediately with steamed jasmine rice.
Notes
- Use the nutrition card in this recipe as a guideline.