1 tablespoon whole black peppercorns

5 cloves garlic, cut in half

2 pounds boneless, skinless chicken breasts, cut into strips

⅓ cup fish sauce

3 tablespoons vegetable oil

1 teaspoon sugar

• Using either a mortar and pestle or a food processor, combine the black peppercorns with the garlic.

• Place the chicken strips in a large mixing bowl. Add the garlic-pepper mixture and the fish sauce, and stir to combine.

• Cover the bowl, place in the refrigerator, and let marinate for 20 to 30 minutes.

• Heat the vegetable oil over medium heat in a wok or skillet. When it is hot, add the chicken mixture and stir-fry until cooked through, about 3 to 5 minutes.

• Stir in the sugar. Add additional sugar or fish sauce to taste.

The Glory of the Mortar (and Pestle)

The grinding action of a mortar and pestle releases the oils and flavor essence of the substances being mashed. Unlike a food processor, a mortar will mash ingredients together completely and fully, creating a much more intense and flavorful combination. However, using a mortar and pestle can sometimes be very tiresome. If you enjoy cooking, using a mortar and pestle will probably be something you'll love — both the process and the results!