Arnold Myint’s Garlic and Black Pepper Chicken Stir-Fry Comes Together in 15 Minutes

Top Chef alum Arnold Myint wants home cooks to know how approachable Thai food can be.

“Cooking doesn’t have to be fussy or require dozens of ingredients and special equipment. This is a quick comfort dish that delivers on the promise of Thai food being full of flavor,” says the author of the Family Thai cookbook. “This recipe is a good representation of how Thai food isn’t just about spice or complex cooking.”

Myint, who competed on Food Network’s Food Network Star, says the dish is one he remembers “eating often as a child.”

“Though the ingredients are minimal, I love that what may seem like overlooked basics—like garlic and peppercorns—have a moment in the spotlight,” the co-owner of his family-run restaurant International Market in Nashville continues.

Arnold Myint’s Garlic and Black Pepper Chicken Stir-Fry

2 Tbsp. neutral cooking oil (such as sunflower oil)

4 medium garlic cloves, smashed and peeled

¾ cup chopped white onion (from 1 small onion)

1 lb. boneless, skinless chicken thighs, chopped into bite-size pieces

2 Tbsp. granulated sugar

2 Tbsp. oyster sauce

2 Tbsp. Thai seasoning sauce or soy sauce

½ tsp. ground white pepper

Steamed white rice, cucumber slices, store-bought fried garlic and chopped fresh cilantro, for serving

1. Heat oil and garlic in a large skillet over high until garlic starts to turn golden, about 4 minutes. Add onion; cook, stirring often, until slightly opaque, about 2 minutes. Add chicken; cook, stirring occasionally, until chicken begins to turn white, about 2 minutes. Stir in sugar, oyster sauce, Thai seasoning sauce and white pepper; cook, stirring often, until chicken is cooked through and coated in sauce, about 3 minutes.

2. Serve immediately over hot rice. Add cucumber slices, and sprinkle with fried garlic and cilantro.

Serves: 4

Active time: 15 minutes

Total time: 15 minutes