Chicken with Holy Basil (Gai Pad Bai Gra Pao)

Ingredients

Ingredients

• 3 lbs chicken thighs, skinless and boneless
• 2 tablespoons peanut oil
• 2 tablespoons garlic, chopped
• 2 tablespoons thai chiles, minced
• 4 tablespoons nam pla (fish sauce)
• 2 tablespoons water
• 1 tablespoon soy sauce
• 3 tablespoons sugar
• 1 cup holy basil leaves, chopped
• 1 cup mint leaves, chopped
• 1 red bell pepper, julienned

Instructions

1. Cut the chicken thighs into small 1/2-inch pieces and set aside.
2. Heat a wok over high heat until very hot. Add the peanut oil and swirl to coat the wok.
3. When the oil is hot, add the chopped garlic and minced Thai chiles. Stir-fry for about 15 seconds until fragrant.
4. Add the chicken pieces and stir-fry until they change color and are cooked through, about 1 minute.
5. Stir in the Nam Pla (fish sauce), water, and soy sauce. Continue stir-frying for another minute.
6. Add the sugar and cook for 30 seconds to dissolve.
7. Quickly stir in the chopped basil leaves, chopped mint leaves, and julienned red bell pepper.
8. Transfer to a platter and serve immediately while hot.

Notes

Holy basil is traditional for this authentic Thai flavor; substitute Thai basil if holy basil is unavailable. Adjust chile quantity for desired spiciness.