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Chicken Stir-Fry With Holy Basil (Gai Pad Bai Gaprow)

chicken - breast, stirfry - chicken

1 tablespoon peanut oil or vegetable oil
3 cloves garlic; finely chopped
1 lb boneless skinless chicken breast
2 red Thai chilis or long red chilis; finely chopped
1/4 cup chicken stock or water
1 tablespoon Thai fish sauce
1 teaspoon soy sauce
2 teaspoon granulated sugar
1/4 teaspoon pepper
1 1/2 cup loosely packed holy basil leaves
1 lime; halved

Holy basil, called gaprow in Thai, has purple-tinged dark green leaves and keeps its strong, distinctive flavour when cooked, unlike Asian and sweet basils, which have a more distinctive taste when fresh and uncooked. Place all your ingredients close at hand, ready to toss into the stir-fry. (To avoid spattering, pat dry chilies and basil after washing.) Heat a heavy skillet or wok over high heat. When hot, add oil. When oil is hot add garlic and cook until just golden. Add chicken and stir-fry 3 to 4 minutes, until pieces turn white in colour. To pre vent sticking, stir constantly. Add chilies, stock, fish sauce, soy sauce, sugar and pepper, all the while maintaining high heat. Add holy basil and mix to distribute leaves throughout. Cook approximately 1 1/2 minutes longer, until basil has lost its shape but skill retains some colour. Remove from heat and arrange chicken on a shallow serving dish. Squeeze lime halves over mixture. Serve immediately with Thai Jasmine Rice and slices of cucumber and green onion, if desired.

Contributor: President's Choice Magazine - October, 1998

Yield: 4 to 6 servings

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