Step by step

Method

5 steps

1. 1

   Cut 1½ lb boneless skinless chicken thighs into thin strips. Toss with 1 tablespoon light soy sauce, 1 tablespoon fish sauce, 2 teaspoons brown sugar, 1 teaspoon ground white pepper, and 1 tablespoon fresh lime juice. Let stand while the pan heats — 5–10 minutes is enough.

2. 2

   Heat 2 tablespoons neutral oil in a large skillet over medium-high until it shimmers. Add 8 finely chopped garlic cloves and stir 20–30 seconds until fragrant and pale gold — pull back if it starts going brown-black or the sauce turns bitter.

3. 3

   Add the chicken in a single layer (two batches if needed) and sear, turning occasionally, until cooked through and lightly browned at the edges, 5–6 minutes. Thickest pieces should feel firm with no raw pink.

4. 4

   Pour in ½ cup low-sodium chicken broth and scrape up the browned bits. Stir in 2 teaspoons cornstarch mixed with 1 tablespoon water and simmer until the sauce turns glossy and clings to the chicken, about 2 minutes — not a watery pool under the meat.

5. 5

   Serve over steamed jasmine rice with sliced cucumber and cilantro. Hit the table with another pinch of white pepper if you want more bite. You want savory garlic-pepper chicken with a glossy coat — not pale steamed strips or burnt garlic.