Gai Gra Pow Thai Basil Chicken Recipes

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)

Steps:

• Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
• Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
• Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
• Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

GAI PAD BAI GAPROW

Steps:

• Freeze chicken, wrapped in plastic wrap, 30 minutes to facilitate slicing. Cut chicken lengthwise (along grain) into thin slices and cut slices lengthwise into thin strips. Cut strips crosswise into 2-inch pieces.
• Heat a wok or heavy skillet over high heat until hot. Add oil and heat until hot but not smoking. Add garlic and stir-fry until golden. Add chicken and cook, stirring constantly to prevent sticking, until all chicken is opaque white, 3 to 4 minutes.
• Add chilies, broth or water, fish sauce, sugar, soy sauce, and black pepper and stir-fry until combined. Add basil and stir-fry 30 seconds. If using holy basil, stir-fry 1 minute more, or until basil is wilted but still green. Stir in lime juice.
• Serve chicken with rice.

GAI GRA POW (THAI BASIL CHICKEN)

Steps:

• Cook the rice according to directions. Mince the garlic, hot peppers, and ginger together and place in wok or large frying pan with the olive oil. Clean and pick basil - it may appear to be a lot of leaves, but the leaves will shrink when cooked - and you can never have too much basil in this dish. Fry the garlic, hot peppers, and ginger in the olive oil over high heat. After several minutes, when the garlic starts to turn brown, drop in the ground chicken. Stir and "chop" the chicken until all liquid from the chicken is gone and the tiny pieces of chicken start to become slightly crispy. This could take anywhere from 5 - 15 minutes, depending on the amount of juice in the chicken. Stir in the sugar and fish sauce and then add the basil. Fold the basil in to mix it with the meat. Serve the gai gra pow over rice and garnish with strips of fresh sweet peppers. If the dish is not hot enough, you can add sambal oelek to taste.