Spicy Basil Chicken

This was one of the dishes from IAmGlutenFree‘s party this weekend that I still owe an entry about.  This was superb.  I’m changing the recipe up a little bit, but here’s the main rendition of it.

Spicy Basil Chicken

(Gai Pad Gra Pow)

Ingredients:

1 cup fresh Thai holy basil* (bai gra pow), or Thai sweet basil (bai horapa) leaves

1/2 to 1 cup fresh Thai sweet basil* (bai horapa)

2 to 3 Tbsp. oil

4 to 6 cloves garlic, minced

2 to 3 shallots, thinly sliced (or substitute with 1/2 cup sliced onion)


1 lb. boneless chicken, chopped or cut into small bite-sized pieces

2 to 3 fresh jalapeno, cut into large slivers; or 4 to 8 Thai chilies (prik kee noo), minced or chopped

2 small kaffir lime leaves, very finely slivered (optional)

1 to 2 tsp. sweet black soy sauce

1 to 2 Tbsp. Thai Kitchen Premium Fish sauce (to taste)

1 Tbsp. Sugar

ground white pepper (a few dashes to taste)

Directions:


Clean and wash basil leaves. Fresh basil leaves should be left whole; the flowers may also be used. Pull off leaves and flowers and discard the stems.

In a wok add oil and heat until the surface is smoking hot. Add garlic and shallots. Sautee until fragrant. Add chicken. Stir-fry until browned.

Add chilies, kaffir lime leaves (optional) and dried holy basil leaves. Add black soy sauce and stir-fry for an additional 30 seconds. Season to taste with fish sauce and sugar. Stir-in fresh basil. Toss well. Stir-fry another half a minute or until the basil is wilted and the chicken cooked through. Sprinkle with white pepper. Stir and transfer to a serving dish or spoon over individual plates of cooked Thai Kitchen Select Harvest Jasmine Rice.

* Note: You can substitute you favorite basil if specified basil is difficult to find.