Gai Pad Bai Gaprow

By Heritage330

Ingredients

• 1 pound skinless boneless chicken breast
• 1 tablespoon vegetable oil
• 3 garlic cloves, chopped fine
• 2 small fresh red or green Thai (bird) chilies or serrano chilies, or to taste, seeded and minced (wear rubber gloves)
• 1/4 cup chicken broth
• 1 tablespoon Asian fish sauce (preferably naam pla)
• 2 teaspoons sugar
• 1 teaspoon soy sauce
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups loosely packed fresh holy basil leaves, washed well and spun dry
• 2 tablespoons fresh lime juice or to taste

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

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 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, fish sauce, sugar, soy sauce, and black pepper and stir-fry until combined.

Add basil and stir-fry 2 minutes or until basil is wilted but still green.

Stir in lime juice.

Serve chicken with rice.