Thai Garlic Pepperrrr Chicken
Let’s make our very own Thai-inspired garlic pepper chicken pasta. Start by creating your sauce using a mortar and pestle or a food processor, and don’t stop until it’s become the consistency of pesto. Your kitchen will smell amazing as the garlicky sauce blooms with the oil, and it only gets better from there!
Feel free to use any pasta of your choice. I prefer rigatoni myself as it’s got a lot of surface area for that garlicky goodness to cling to. Garnish with fresh cucumber to compliment the bold peppers and to add some crucial crunchiness. How’s that for Thai fusion? Try some Thai-talian for dinner this week!
Boil pasta of your choice, strain, and set aside.
Using a mortar and pestle or food processor, grind garlic, shallots, cilantro stems, white pepper, coriander, and black pepper together until it becomes a coarse paste.
Heat a neutral oil on medium-high heat, then bloom the sauce along with more chopped garlic for one minute.
Roughly mince chicken and add to the pan along with dashes of golden mountain seasoning, oyster sauce, fried garlic, and scallions.
When chicken is nearly cooked, add cooked pasta along with a bit of pasta water, toss, and remove from heat.
Allow pasta to sit and thicken, then serve with fresh cucumber, cilantro leaves, and white pepper.