Gai Gra Pow Thai Basil Chicken Recipes

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)

Spicy Thai Basil Chicken (Pad Krapow Gai) image

My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.

Provided by Chef John

Categories World Cuisine Recipes Asian Thai

Time 25m

Yield 2

Number Of Ingredients 13

Ingredients

⅓ cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce, or as needed
2 teaspoons fish sauce
1 teaspoon white sugar
1 teaspoon brown sugar
2 tablespoons vegetable oil
1 pound skinless, boneless chicken thighs, coarsely chopped
¼ cup sliced shallots
4 cloves garlic, minced
2 tablespoons minced Thai chilies, Serrano, or other hot pepper
1 cup very thinly sliced fresh basil leaves
2 cups hot cooked rice

Steps:

Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

Nutrition Facts : Calories 715.4 calories, Carbohydrate 58.6 g, Cholesterol 155.9 mg, Fat 30 g, Fiber 1.4 g, Protein 49.8 g, SaturatedFat 6.5 g, Sodium 1181.9 mg, Sugar 6.1 g

THAI HOLY BASIL CHICKEN: PUD GA-PRAO GAI SAP

Thai Holy Basil Chicken: Pud Ga-Prao Gai Sap image

Provided by Food Network

Categories main-dish

Time 26m

Yield 2 servings

Number Of Ingredients 14

Ingredients

3 tablespoons canola oil
1 tablespoon chopped garlic
1 to 2 tablespoons chopped Thai chile pepper
8 ounces ground chicken breast
1/2 cup sliced white mushrooms
1 1/2 tablespoons fish sauce
1 tablespoon oyster sauce
1/2 tablespoon sugar
1/2 tablespoon sweet soy sauce (optional)
1/3 cup chicken stock
1/2 cup sliced red bell pepper (optional)
1/2 cup Thai holy basil (Ga-Prao)
Salt
Steamed jasmine rice

Steps:

Heat the oil in a large saucepan or wok at high heat. Stir in the chopped garlic and cook until it is golden brown. Add the Thai chile pepper and stir well.
Add the ground chicken and cook it just halfway done. Reduce the heat to medium and add the mushrooms, fish sauce, oyster sauce, sugar, sweet soy sauce, and chicken stock. Mix well.
When all the ingredients are cooked, add the red bell pepper and the Thai holy basil. Mix well and season to taste with salt. Serve over steamed jasmine rice.

GAI GRA POW (THAI BASIL CHICKEN)

GAI GRA POW (THAI BASIL CHICKEN) image

Categories Chicken

Number Of Ingredients 12

Ingredients

1 dry cup long grain basmati rice (white or brown)
2 Tbsp Olive Oil
2 Tbsp Minced Thai Chili Pepper
2 Tbsp Minced Habanera Pepper
4 Tbsp Minced Garlic
2 Tbsp Minced Ginger
1 lb ground chicken
2 Tbsp sugar
3 Tbsp fish sauce
1 large bunch of holy basil or 1 - 2 packages basil
1 large red or yellow pepper
Optional - Sambal Oelek

Steps:

Cook the rice according to directions. Mince the garlic, hot peppers, and ginger together and place in wok or large frying pan with the olive oil. Clean and pick basil - it may appear to be a lot of leaves, but the leaves will shrink when cooked - and you can never have too much basil in this dish. Fry the garlic, hot peppers, and ginger in the olive oil over high heat. After several minutes, when the garlic starts to turn brown, drop in the ground chicken. Stir and "chop" the chicken until all liquid from the chicken is gone and the tiny pieces of chicken start to become slightly crispy. This could take anywhere from 5 - 15 minutes, depending on the amount of juice in the chicken. Stir in the sugar and fish sauce and then add the basil. Fold the basil in to mix it with the meat. Serve the gai gra pow over rice and garnish with strips of fresh sweet peppers. If the dish is not hot enough, you can add sambal oelek to taste.

THAI HOLY BASIL CHICKEN: PUD GA-PRAO GAI SAP

Thai Holy Basil Chicken: Pud Ga-Prao Gai Sap image

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons canola oil
1 tablespoon chopped garlic
1 to 2 tablespoons chopped Thai chile pepper
8 ounces ground chicken breast
1/2 cup sliced white mushrooms
1 1/2 tablespoons fish sauce
1 tablespoon oyster sauce
1/2 tablespoon sugar
1/2 tablespoon sweet soy sauce (optional)
1/3 cup chicken stock
1/2 cup sliced red bell pepper (optional)
1/2 cup Thai holy basil (Ga-Prao)
Salt
Steamed jasmine rice

Steps:

Heat the oil in a large saucepan or wok at high heat. Stir in the chopped garlic and cook until it is golden brown. Add the Thai chile pepper and stir well.
Add the ground chicken and cook it just halfway done. Reduce the heat to medium and add the mushrooms, fish sauce, oyster sauce, sugar, sweet soy sauce, and chicken stock. Mix well.
When all the ingredients are cooked, add the red bell pepper and the Thai holy basil. Mix well and season to taste with salt. Serve over steamed jasmine rice.

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