Gai Paht Bai Grapao (Chicken Stir-fried with Holy Basil)
Serves 2 – 3
1 T. vegetable oil
2 cloves of garlic, coarsely minced
1 T. sriracha
1 boneless, skinless chicken breast, cut into bite size pieces
1 boneless, skinless chicken thigh, trimmed of fat, and cut into bite size pieces
2 T. fish sauce
1 T. water
1 t. tamari
1 T. sugar
1 c. Thai basil leaves (you can substitute other fresh basil leaves, but they will wilt faster)
1/2 sweet red pepper cut into long thin strips
1. Heat vegetable oil in large skillet or wok over medium high heat until shimmering. Add garlic and toss, then add sriracha, stirring for 30 seconds.
2. Add chicken and stir-fry for 1-2 minutes.
3. Add fish sauce, water, and tamari and stir-fry for 1 minute. Sprinkle sugar over chicken and stir-fry for 30 seconds. Sauce will thicken slightly.
4. Toss in the red pepper and basil and stir-fry until the basil begins to wilt and chicken is cooked through, about a minute.
Serve with steamed jasmine rice.