By Aussie-In-California on June 04, 2007
"This is one of my favorite Thai dishes from a nearby restaurant. The smell of this cooking and then the caramelized garlic just sends my boyfriend over the top. Posting so I do not lose the recipe. You can also use pork instead of chicken."
Serving Size: 1 (329 g)
Servings Per Recipe: 4
"Finally, a recipe for Garlic Pepper Chicken that tastes just like the garlic pepper chicken that my favorite Thai restaurant prepares! I have tried a number of different recipes and this one is the closest to the way the restaurant prepares it. The difference is that this recipe uses oyster sauce instead of fish sauce. The fish sauce is too fishy, salty and off-putting. This is perfect. I recommend cooking until browned a little extra chopped garlic before adding the chicken. Also, I found that the chicken was a bit overcooked at 5 minutes on high heat. Next time I will cook for about 3 minutes. Overall, delicious!"