Gai Pad Bai Gaprow

4 Servings
Chicken
Thai
Spicy Chicken Thai

1 pound skinless boneless cken breast
1 tablespoon etable oil
3 lic cloves chopped fine
2 small fresh red or green Thai (bird) chilies or serrano or to taste, seeded and ced (wear rubber gloves)
1/4 cup cken broth or water
1 tablespoon Asian h sauce (preferably naam pla)
2 teaspoons ar
1 teaspoon sauce
1/4 teaspoon freshly ground ck pepper
1 1/2 cups loosely packed fresh holy il leaves or Asian ba washed well and spun dry
2 taste

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.


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