Gai Pad Bai Gaprow (Chicken Stir-Fry with Holy Basil)
Classic Thai stir-fry of thin-sliced chicken, chilies, garlic, and holy basil finished with lime.
Ingredients
- 1 pound skinless boneless chicken breast
- 1 tablespoon vegetable oil
- 3 cloves garlic, chopped fine
- 2 small fresh red or green Thai or serrano chilies, seeded and minced, to taste
- 1⁄4 cup chicken broth or water
- 1 tablespoon Asian fish sauce (naam pla)
- 2 teaspoons sugar
- 1 teaspoon soy sauce
- 1⁄4 teaspoon freshly ground black pepper
- 1½ cups loosely packed holy basil leaves or Asian basil leaves, washed and dried
- 2 tablespoons fresh lime juice, or to taste
Instructions
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Freeze chicken for 30 minutes to facilitate slicing. Slice lengthwise into thin slices. Cut slices lengthwise into thin strips. Cut strips crosswise into 2-inch pieces.
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Heat a wok or heavy skillet over high heat until very hot. Add oil and heat until shimmering but not smoking.
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Add garlic and stir-fry until golden. Add chicken and cook, stirring constantly to prevent sticking, until opaque white, 3 to 4 minutes.
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Add chilies, broth or water, fish sauce, sugar, soy sauce, and black pepper. Stir-fry to combine.
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Add basil and stir-fry 30 seconds (1 minute for holy basil), until wilted but still green. Stir in lime juice. Serve with Thai sticky rice or jasmine rice.
