• 1/4 bunch cilantro
  • 2 stalks of celery
  • 1 onion
  • 2 green peppers
  • 4 boneless skinless chicken thighs
  • Crispy garlic and onion toppings from your local East Asian grocery store 
  • 1 jar black pepper sauce 
  • 1 bunch green onion 
  • 1 watermelon radish for garnish
  • 1 head of garlic
  • 1 tbsp hoisin 
  • 1 tsp soy sauce
  • 2 tbsp water


  1. Cut your onion, celery and peppers into 1-inch pieces. 
  2. Sauté each ingredient separately on medium-high heat for a few minutes each. You want to cook them enough where the vegetables still have some crunch and can get some colour. Once done, set aside. 
  3. Slice your chicken thighs into 1/2 inch strips and salt and pepper them to your liking.
  4. Sauté your chicken on medium-high heat until cooked, and set aside.
  5. In the same pan the chicken was cooked in, add in 4 cloves of crushed garlic and cook for 1 minute on medium to low heat.
  6. In a mixing bowl, mix the water, soy, hoisin and black pepper sauce. Once combined, add the mixture to the pan with garlic. 
  7. Turn the heat off once your sauce begins to bubble, and toss in the sautéed vegetable and chicken.
  8. If desired, garnish your stir fry with crispy garlic and onions, cilantro, green onion, and chilli.
  9. Enjoy on its own, with a bowl of rice, and even alongside other yummy sides.

Products Used