Pad Gaprow, or Thai Basil Chicken, is one of my favourite dishes to order at my local Thai restaurant. And when travelling in Southeast Asia I would eat this dish pretty much every other day. It’s light, slightly spiced and full of flavour. The Thai basil is such a unique and interesting flavour that just screams summer and sunshine to me. Love it!
The beauty of this recipe is it’s a great quick dish ideal for using up any leftover vegetables looking sad in your veggie draw, and something a little bit different.
Black rice is my current favourite starch. I am living on a clean eating diet at the moment and aiming to cut out overly refined starches. This Thai black rice was pretty tricky to find at first, (my batch is from Sainsburys) but the flavour is wonderful. It’s earthier and more fragrant than white rice and the texture is really interesting. Yes, it does take half an hour to cook so you need to whack it on straight away, but it’s worth it, I promise!
For a healthy, tasty and simple dinner you will love this Thai Basil Chicken.
- 120g Thai black rice
- Chicken breast, sliced
- Salt and pepper
- 1tbsp coconut oil
- Orange pepper, sliced
- Handful sugar snap peas, halved
- 5 garlic cloves, finely sliced
- 1 heaped tsp minced ginger
- 1tbsp light soy sauce
- 1/2 tbsp fish sauce
- Pinch chilli flakes
- Bunch of Thai basil, stems removed, leaves cut into strips
- The rice takes the longest, so get that boiling on the hob whilst you prepare the stir fry. Time it for 30 minutes.
- Season the raw chicken with salt and pepper. Fry the chicken in half the coconut oil over a medium-high heat until it starts to turn golden brown. Remove and set aside.
- Add the rest of the coconut oil to the wok and fry the orange pepper and sugar snap peas until they start to soften. Chuck in the garlicand keep stirring so the garlic doesn’t burn.
- Pop in the ginger and stir for a minute before adding the chicken back in. Stir fry for another 2 minutes.
- Add the soy sauce and fish sauce. Stir well.
- Finally sprinkle in the chilli flakes and shredded thai basil and keep stir frying until the leaves begin to wilt.
- Serve with the black rice.
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