Thai Basil Chicken Stir-Fry (Gai Pad Grapow) Recipe

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
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Updated on 02/22/23
Thai Basil Chicken Stir-Fry
D.Schmidt
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 4 servings

If you've enjoyed Thai Basil Chicken at your local Thai/Asian restaurants and eateries, try this wonderful homemade recipe! Once all your fresh ingredients are ready, this dish cooks up in just minutes. Basil chicken is one of the most popular Thai dishes, both in Thailand and here in North America, offering spicy flavors that mingle beautifully with the fresh taste of savory basil.

There are two key ingredients in this dish you mustn't skip: the fresh basil, of course, and Golden Mountain Sauce. This sauce is often considered a 'secret Thai ingredient' and can be difficult to track down.

Ingredients

  • 3/4 to 1 pound chicken breast or thigh, sliced into bite-size pieces or strips
  • 4 to 5 cloves garlic, chopped fine
  • 1 to 2 fresh red chiles, chopped fine, or 1/2 to 3/4 teaspoon dried crushed chile (chile flakes)
  • 3 tablespoons white wine, or white cooking wine
  • 2 small bell peppers: red and yellow, sliced
  • 1 small green pepper, or 1/2 zucchini, chopped into bite-size pieces
  • 3 green onions, sliced
  • 1/2 compressed cup Thai basil, or substitute sweet basil
  • 2 to 3 tablespoons vegetable oil
  • For Stir-Fry:
  • 3 tablespoons​ oyster sauce
  • 2 to 3 tablespoons​ Golden Mountain Sauce
  • 1 tablespoon​ fish sauce
  • 1 tablespoon​ lime juice
  • 2 tablespoons​ brown sugar

Steps to Make It

Golden Mountain Sauce can be difficult to find in stores; order it from an online store.

  1. Combine the 'For Stir-Fry:' ingredients together in a cup, stirring to dissolve sugar. Spoon 2 tablespoons of this sauce over prepared chicken and stir in. Set aside to marinate a few minutes while you prepare your other ingredients. Set remaining stir-fry sauce aside.

  2. Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the garlic and chili. Stir-fry 1 minute to release the fragrance, then add the chicken plus a splash of white wine. Stir-fry until chicken turns opaque (3 minutes). Add a little more white wine as needed to keep pan moist.

  3. Add the bell peppers and zucchini, plus 3/4 of the stir-fry sauce you made earlier. Stir-fry until vegetables have softened but still retain some of their crispness (about 2 minutes).

  4. Reduce heat to medium-low and add the sliced green onions, plus remaining stir-fry sauce. Stir together (note that this is meant to be a saucy dish - this is where the flavor is).

  5. Remove from heat and fold in the fresh basil (basil will wilt down into the hot sauce). Taste-test the dish and adjust the flavors to your liking.

  6. Serve with plenty of plain steamed jasmine rice and garnish with more fresh basil.

Basil Tip

If you have small basil leaves, they may not need to be chopped. If your leaves are larger, try piling them on top of one another, then thinly slicing them to create shreds. You get lots of flavors this way, but be sure to shred it just before adding to the dish.

Nutrition Facts (per serving)
525 Calories
27g Fat
31g Carbs
40g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 525
% Daily Value*
Total Fat 27g 35%
Saturated Fat 6g 28%
Cholesterol 104mg 35%
Sodium 839mg 36%
Total Carbohydrate 31g 11%
Dietary Fiber 6g 22%
Protein 40g
Calcium 317mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)