Wednesday, February 6, 2013

Allergy free Thai basil chicken stir-fry (Gai Pad Grapow) recipe

  • 1 double chicken breast, sliced
  • 4-5 cloves garlic, chopped fine
  • 1 fresh red chilli, chopped fine, or ½ tsp chili flakes
  • 3 tbsps white wine
  • ½ -1 small red capsicums, sliced
  • ½ -1 small yellow capsicum, sliced
  • ½ -1 small green capsicum, sliced
  • 3 shallots, sliced
  • ½ compressed cup Thai or sweet basil
  • 2-3 tbsps olive oil
Stir-fry sauce

  • Combine the stir-fry sauce ingredients together in a small bowl, stirring to dissolve the brown sugar.
  • Spoon 2 tbsps of the sauce over the prepared chicken and stir in.
  • Set aside to marinate for a few minutes while you prepare your other ingredients.
  • Set the remaining stir-fry sauce aside.
  • Heat a wok over medium-high heat.
  • Add the oil and swirl it around.
  • Add the garlic and chilli.
  • Stir-fry for 1 minute until fragrant.
  • Add the chicken and a splash of white wine.
  • Stir-fry until the chicken turns white.
  • Add a little more white wine, as needed, to keep wok moist.
  • Add the capsicum and ¾ of the stir-fry sauce.
  • Stir-fry until the capsicum has softened but still retains some of its crispness.
  • Reduce the heat to medium-low.
  • Add the sliced shallots and the remaining stir-fry sauce.
  • Stir until the sauce coats the other ingredients.
  • Remove the wok from the heat and fold in the fresh basil, allowing it to wilt.
  • Taste-test for a blend of salty-spiciness with a strong basil flavour and adjust the flavours to your liking.
  • If too salty, add more lime juice. If not salty enough add some fish sauce or some salt.
  • Serve with jasmine rice.

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