Ingredients for Thai Chicken Stir Fried With Holy Basil Gai Pad Graprow
- Boneless Chicken Thighs
- Garlic Cloves
- 2 shallots, finely sliced
- Peanut Oil
- 1 tablespoon black soy sauce
- Thai Fish Sauce
- Thai Holy Basil
- 2-3 kaffir lime leaves, slivered (optional)
- Thai Chiles
- freshly ground white pepper to taste
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How to Make Thai Chicken Stir Fried With Holy Basil Gai Pad Graprow
- Rinse and pick through 1 cup of fresh holy basil leaves (or substitute with 1 cup fresh basil, or ½ cup Thai basil and ½ cup fresh mint leaves). If using dried holy basil, soak 2 tablespoons in warm water for 10-15 minutes. Remove stems and drain.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke.
- Add 2 cloves minced garlic and 2 finely sliced shallots. Stir-fry for 15 seconds.
- Add 1 pound boneless, skinless chicken breast, cut into bite-sized pieces. Stir-fry for 2-3 minutes, until lightly browned.
- Add 2-4 fresh Thai chilies (adjust to your spice preference), thinly sliced, and 2-3 slivered kaffir lime leaves (optional). Stir-fry for 30 seconds.
- Add the drained holy basil (fresh or reconstituted).
- Add 1 tablespoon black soy sauce, and 1 tablespoon fish sauce (adjust to taste). Stir-fry for another minute.
- Add the fresh basil leaves and stir well to wilt, about 30 seconds.
- Season with freshly ground white pepper to taste.
- Serve hot over steamed rice. Garnish with extra holy basil, if desired.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
17g
Fat
41g
Carbs
3g
