Pad Grapow (Thai Basil Chicken)

Thai Basil Chicken

We tried this recipe tonight. It was originally posted by TheRichmondAvenue

We love Thai food and when I saw this I was intrigued by its simplicity and combination of flavors.

It was so good I just had to capture it just in case the original post disappears.

  1. 1 1/2 lbs skinless chicken breasts, sliced thinly
  2. 2 tbsp oyster sauce
  3. 2 tbsp low-sodium soy sauce
  4. 5 cloves garlic, minced
  5. 1 serrano chile, seeded and minced
  6. 1/3 red bell pepper, thinly sliced
  7. 2 tbsp olive oil
  8. 1 tbsp sesame oil
  9. 3 cups fresh Thai or regular basil leaves
  10. cooked jasmine rice, for serving
  1. In a shallow bowl, toss the chicken with the oyster sauce and soy sauce and marinate for 10 minutes.
  2. Mash the garlic and chile in a mortar and pestle until finely smashed (or mince with a knife).
  3. In a large skillet or wok, heat the oil over medium-high heat. Add the bell pepper and cook for 2-3 minutes, then toss in the garlic/chile combo and cook for about 30 seconds. Increase the heat to high, add the chicken, and cook, stirring until just cooked through, about 4 minutes. Toss the basil and cook until wilted, about 1 minute.
  4. Serve over jasmine rice.
Adapted from Chrissy Teigen’s Cravings



8 thoughts on “Pad Grapow (Thai Basil Chicken)

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