Garlic Pepper Chicken and Carrot Salad

I got this recipe from a Thai cooking website that I like. It it so flavorful, but only takes a few ingredients and not very much time. I serve it on plain, steamed jasmine rice.

PLEASE NOTE: Depending on the amount of people you're making it for, you may have to double or triple or even quadruple. I would normally double this for me and my husband, but we eat a lot. You can see that it is just super-seasoned chicken, no veggies or anything. I am posting a salad that I LOVE below it as a suggestion for a side dish, but the chicken is the only "official" recipe this time.

Garlic and Pepper Chicken

(Serves however many people one chicken breast on rice would normally serve in your household!)

1 chicken breast, sliced into thin bite-size pieces (3/4 cup)
1/4 cup garlic cloves, smashed
3/4 teaspoon sugar
3/4 teaspoon white pepper or black pepper (or mix 'em!)
1 3/4 teaspoons fish sauce (I probably use a little more than this)
1-2 tablespoons vegetable oil (enough to coat bottom of pan)
2-3 tablespoons water
1 teaspoon cilantro leaves (for garnish)

1. Rinse and cut the chicken into bite-sized pieces. (I do it in thin slices that are bite size)
2. Smash the garlic lightly with the side of a knife. Remove the skin if not using thin-skinned Thai garlic. (I just finely chop it)
3. Heat the oil in a pan until very hot. Add the garlic and keep stirring so it doesn’t burn.
4. When (very) lightly browned, add the chicken. Cook until done (not raw). If it gets dry and sticky, add some water to the pan about 1-2 tablespoons at a time.
5. Add the palm sugar, fish sauce and pepper. You may need to add a bit more water here so that it mixes well.
6. Mix well and serve on rice (for a one-dish meal), or in a plate (to share with friends). Garnish with cilantro.


Thai Carrot Salad

½ tsp finely chopped garlic
2-3 Tbsp lime juice
1Tbsp sugar (I think I often skip the sugar or just cut down the amount)
3 Tbsp Thai fish sauce
4 cups shredded carrot
½ cup cherry tomato, cut in half
1 to 2 red chilies, thinly sliced
2/3 cup chopped coriander
½ cup mint
1/3 cup roasted cashew nut

Whisk the first 4 ingredients together in a large bowl
Add the next 3 ingredients, toss well
Let stand for 5-10 minutes, sprinkle with cashew nuts, coriander and mint before serving