Adam Liaw’s Thai-style pepper and garlic chicken stir-fry recipe
This simple Thai stir-fry is about as easy as it gets. Serve with rice.
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Cooking tools:
- Mortar and pestle
- Mixing bowl
Ingredients
- 1 tsp white peppercorns
- 12 garlic cloves
- ¼ tsp salt
- 400g chicken thigh fillets, cut into 3mm-thick slices
- ¼ tsp baking soda
- 2 tbsp vegetable oil
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- ½ tsp sugar
- 1 small Lebanese cucumber, peeled at intervals and sliced, to serve
- a few sprigs of coriander, to serve
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