Thai Basil Chicken Stir-Fry (Gai Pad Grapow) Recipe

Thai Basil Chicken Stir-Fry
D.Schmidt
  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: SERVES 4 (with rice)
Ratings (23)

If you've enjoyed Thai Basil Chicken at your local Thai/Asian restaurants and eateries, try this wonderful homemade recipe! Once all your fresh ingredients are ready, this dish cooks up in just minutes. Basil chicken is one of the most popular Thai dishes, both in Thailand and here in North America, offering spicy flavors that mingle beautifully with the fresh taste of savory basil. There are two key ingredients in this dish you mustn't skip: the fresh basil, of course, and Golden Mountain Sauce. This sauce is often considered a 'secret Thai ingredient' and can be difficult to track down (you can order it from online stores. Here's a good one: Buy Golden Mountain Sauce ). It's the combination of this sauce with the basil that truly makes this dish sing. ENJOY!

What You'll Need

  • 3/4 to 1 lb. chicken breast or thigh, sliced into bite-size pieces or strips
  • 4-5 cloves garlic, chopped fine
  • 1-2 fresh red chilies, chopped fine, OR 1/2 to 3/4 tsp. dried crushed chili (chili flakes)
  • 3 tablespoons white wine OR white cooking wine
  • 2 small bell peppers: red and yellow, sliced
  • 1 small green pepper OR 1/2 zucchini, chopped into bite-size pieces
  • 3 green onions, sliced
  • 1/2 compressed cup Thai basil, OR substitute sweet basil
  • 2-3 tablespoons vegetable oil
  • STIR-FRY SAUCE:
  • 3 tablespoons​ oyster sauce (I like Thai Maekrua brand oyster sauce)
  • 2-3 tablespoons​ Golden Mountain Sauce
  • 1 tablespoon​ fish sauce
  • 1 tablespoon​ lime juice
  • 2 tablespoons​ brown sugar

How to Make It

Shopping Tip: Golden Mountain Sauce can be difficult to find in stores. I suggestion ordering it from an online store (here's a good one: Buy Golden Mountain Sauce ).

  1. Combine the 'Stir-Fry Sauce' ingredients together in a cup, stirring to dissolve sugar. Spoon 2 Tbsp. of this sauce over prepared chicken and stir in. Set aside to marinate a few minutes while you prepare your other ingredients. Set remaining stir-fry sauce aside.
  1. Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the garlic and chili. Stir-fry 1 minute to release the fragrance, then add the chicken plus a splash of white wine. Stir-fry until chicken turns opaque (3 minutes). Add a little more white wine as needed to keep pan moist.
  2. Add the bell peppers and zucchini, plus 3/4 of the stir-fry sauce you made earlier. Stir-fry until vegetables have softened but still retain some of their crispness (about 2 minutes).
  3. Reduce heat to medium-low and add the sliced green onions, plus remaining stir-fry sauce. Stir together (note that this is meant to be a saucy dish - this is where the flavor is).
  4. Remove from heat and fold in the fresh basil (basil will wilt down into the hot sauce). Taste-test the dish and adjust the flavors to your liking. Taste-test Tip: note that this classic Thai dish is meant to be salty-spicy, with the zesty flavor of the basil coming through. It is definitely supposed to veer on the salty side, which is then balanced out when you eat it with plain steam rice. If you still find it too salty for your taste, add more lime juice. If not salty or flavorful enough, add more golden mountain sauce and/or fish sauce.
  5. Serve with plenty of plain steamed jasmine rice and garnish with more fresh basil. ENJOY!

Basil Tip: If you have small basil leaves, they may not need to be chopped. If your leaves are larger, try piling them on top of one another, then thinly slicing them to create shreds. I find you get lots of flavors this way, but be sure to shred it just before adding to the dish (if you do it too far ahead of time, the basil will lose some of its natural oils and flavors).