Chicken with Holy Basil (Gai Pad Grapow)

3 cloves garlic, chopped finely
3 Thai chili peppers, chopped finely
1 cup chicken, chopped coarsely (~1 chicken breast)
1 red jalapeno pepper, cut into thin strips
1 Tablespoon oyster sauce
1 teaspoon thick black soy sauce
1 teaspoon thin soy sauce
1 cup Thai holy basil leaves
2 eggs

Cook the chopped garlic and chilis in a good amount of oil (2-4 Tablespoons) over high heat until the garlic is golden brown.
Add the chopped chicken and cook until it is done. While it’s cooking, use the spatula to break apart any pieces that clump together.

Add all three sauces and saute a minute longer. Do a taste-test here and adjust seasonings if needed.

Add the red pepper slices and cook till almost done. Then add the holy basil. Saute just until the basil is wilted, then remove from the heat.

Remove the pad gaprow from the wok and return to burner with a little additional oil. Allow the oil to get very hot and then crack an egg into it and allow to fry to your desired level.
Serve pad gaprow alongside jasmine rice with the fried egg sitting on top.

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