Entree: Thailand – ไก่ผัดกระเทียมพริกไทย กับ บ๊อกชอย ➤ Gai Phat Kratiem Prik Thai kap bok choy (Stir-fried chicken with garlic and pepper and bok choy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 1.5 lb (680 g) boneless skinless chicken thighs, thinly sliced against the grain
- 8 cloves (approx. 24 g) garlic, finely chopped or crushed
- 2 tsp (10 g) coarsely ground black pepper
- 4 spring onions (scallions), cut into 1-inch (2.5 cm) pieces, white and green parts separated (approx. 4 oz / 115 g)
- 10 oz (285 g) bok choy, trimmed and quartered if large
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 ml) soy sauce
- 2 tbsp (30 ml) fish sauce
- 1 tsp (4 g) sugar
- 1 tbsp (15 ml) oyster sauce
- 1–2 Thai chilies (approx. 4 g), thinly sliced (optional, for heat)

Instructions

1. In a wok or large skillet, heat 2 tbsp (30 ml) oil over medium-high heat. Add the crushed garlic and cook, stirring constantly, until golden and aromatic but not burned, about 30–45 seconds.
2. Increase heat to high and add the sliced chicken; spread to a single layer and allow a brief sear. Stir-fry until the chicken is cooked through, about 4–5 minutes.
3. Add soy sauce, fish sauce, sugar, oyster sauce, and coarsely ground black pepper; toss to coat and cook 1–2 minutes until sauce glazes the chicken.
4. Push chicken to the side, add remaining 1 tbsp (15 ml) oil if needed, then add bok choy and the white parts of the spring onions; stir-fry 1–2 minutes until bok choy is bright and just tender.
5. Stir everything together, add sliced Thai chilies if using, then remove from heat. Garnish with green parts of the spring onions and serve immediately with steamed rice.