Pad Grapow
For the next recipe out of the Cravings book I couldn't wait to try Chrissy's Pad Grapow aka Thai Basil Chicken! Not only was this particular recipe easy to follow but it also didn't take long to make. To make this dish a little more kid-friendly, I took out the Serrano Chili but added some green beans on the side to make the portions a little more substantial.
Both my boys enjoyed this dish and polished their plates off quickly. Yay, Mom WIN! I really enjoyed it, especially with the added veggies. One things for certain, this is a recipe that will be on rotation going forward for its ease and flavourful taste!
Oh and guess what, here's the recipe! Yeah, I decided not to be such a recipe hog. Enjoy!
Ingredients:
- 1 1/4 lbs boneless, skinless chicken breasts, sliced into thin strips
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 5 cloves garlic, minced
- 2 teaspoons vegetable or canola oil
- 3 cups fresh Thai or regular organic basil leaves
- cooked jasmine rice, optional for serving
Directions:
In a bowl marinate the chicken with oyster sauce and soy sauce and let marinate for 10 minutes.
Heat a large nonstick skillet or wok over medium-high heat, when hot add the oil, garlic, veggies and cook until fragrant, about 30 seconds.
Increase the heat to high and add the chicken and cook, stirring until just cooked through, about 4 minutes. Add the basil and cook until wilted, about 1 minute.
Serve over rice.
