Arnold Myint’s Garlic and Black Pepper Chicken Stir-Fry is a fast, flavor-packed dish rooted in Thai home cooking. With golden garlic, tender chicken thighs, sweet onion, and a savory-sweet sauce finished with white pepper, this stir-fry comes together in minutes but delivers bold, comforting flavor. Served over hot rice with fresh cucumber and crispy fried garlic, it’s simple food done exceptionally well.
Why Everyone Will Love This Recipe
- Ready in under 15 minutes
- Big garlic flavor with gentle heat from white pepper
- Juicy chicken thighs stay tender and rich
- Uses pantry-friendly sauces
- Perfect weeknight dinner with rice
What Is Garlic and Black Pepper Chicken?
This dish is inspired by Thai-style garlic pepper stir-fries, which rely on aromatics rather than chilies for heat. White pepper provides warmth without spice, while oyster sauce and seasoning sauce add depth and umami. Arnold Myint’s version keeps it unfussy and deeply satisfying—comfort food with serious flavor.
Cooking Tips
- Start garlic in cold oil so it gently turns golden without burning.
- Use chicken thighs for the juiciest results.
- Stir constantly once the sauce is added—it caramelizes quickly.
- White pepper is essential for authentic flavor; black pepper tastes sharper.
- Prep everything before cooking—the stir-fry moves fast.
Frequently Asked Questions
Can I use chicken breast instead?
Yes, but thighs are recommended for tenderness. If using breast meat, don’t overcook.
What is Thai seasoning sauce?
It’s similar to soy sauce but slightly sweeter and more savory. Regular soy sauce works well as a substitute.
Is this dish spicy?
No—it’s warm and aromatic, not spicy. You can add chili flakes if you want heat.
Can I add vegetables?
Absolutely. Bell peppers, green beans, or snap peas are great additions.
What should I serve this with?
Steamed white rice is classic, but jasmine rice or rice noodles also work well.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until hot.
How to Freeze
Freeze the cooked chicken (without rice or garnishes) for up to 1 month. Thaw overnight in the refrigerator and reheat before serving.
Ingredients
- 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, cut 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
For Serving
- Steamed white rice
- Cucumber slices
- Store-bought fried garlic
- Fresh cilantro, chopped
How to Make Arnold Myint’s Garlic and Black Pepper Chicken Stir-Fry
- Heat the aromatics: Place oil and garlic in a large skillet over high heat. Cook until garlic turns lightly golden, about 4 minutes.
- Add onion: Stir in chopped onion and cook until slightly opaque, about 2 minutes.
- Cook chicken: Add chicken pieces and cook, stirring occasionally, until they begin to turn white, about 2 minutes.
- Season and finish: Add sugar, oyster sauce, Thai seasoning sauce, and white pepper. Stir constantly and cook until chicken is cooked through and glossy, about 3 minutes.
- Serve immediately: Spoon over hot rice and garnish with cucumber slices, fried garlic, and fresh cilantro.
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