Thai Garlic Pepper Chicken Recipe (Gai Pad Kratiem)

A weeknight-friendly Thai stir fry that’s easier than Pad Thai—and deeply rooted in bold Thai flavor

Most weeknight-friendly recipes don’t exactly scream authenticity—especially when it comes to the bold, layered flavors of Thai cooking.

But Thai Garlic Pepper Chicken, also known as Gai Pad Kratiem, proves that simple ingredients can still deliver serious flavor.

Built around garlic, black pepper, soy sauce, and herbs, this Thai chicken stir fry comes together quickly while still tasting restaurant-worthy.

And this version comes from an incredibly trusted source:

Chef Nok Suntaranon of Kalaya in Philadelphia, an award-winning chef featured on Chef’s Table.

So yes…

this recipe absolutely passes the vibe check.

Ingredients

Chicken + Sauce

• 1.5 lbs chicken tenders, thinly sliced
• 1/2 cup vegetable oil (I used 1/4 cup)
• 3/4 cup chopped garlic (I used 1/2 cup)
• 1/4 cup water
• 1 tbsp black Thai soy sauce
  • (I substituted regular soy sauce + 1 tsp sugar)
• 1 tbsp soy sauce
• 1 cup thinly sliced scallions
• 1/4 cup cilantro leaves
  • (I used chopped cilantro with stems)

Marinade

• 1/4 cup soy sauce
• 2 tbsp canola oil
• 1 tbsp sesame oil
• 1 tbsp freshly ground black pepper
• 1 tsp kosher salt

Step 1: Marinate the Chicken

Combine all marinade ingredients and mix well.

Slice the chicken tenders into thin strips—the thinner the better.

Marinate for at least 30 minutes or up to overnight.

Step 2: Fire Up the Wok

Heat the oil in a wok or large skillet until lightly smoking.

Add the marinated chicken and chopped garlic. Stir fry for 1–2 minutes until the chicken begins to change color.

Add:

• water
• soy sauces
• a small pinch of salt

👉 Be careful with additional salt since the marinade and soy sauce already bring plenty of sodium.

Cook for another few minutes until the chicken is fully cooked through.

Turn off the heat and stir in the scallions and cilantro.

Serve immediately with rice.

Why This Thai Stir Fry Works

What makes Gai Pad Kratiem special is how much flavor comes from such basic ingredients.

Black pepper brings warmth.
Garlic brings intensity.
Soy sauce adds savory depth.

And the cilantro plus green onion add the bright, herbaceous finish that makes the dish feel unmistakably Thai.

It’s fast.
It’s affordable.
And it absolutely works on a busy weeknight.

Last Bites

Pad Thai may get all the attention, but Thai Garlic Pepper Chicken deserves a spot in the weeknight dinner rotation.

Especially when it comes from a source as trusted as Chef Nok Suntaranon.

Bold flavor.

Minimal fuss.

Perfect Tuesday night dinner energy.