Gai Pad Bai Gaprow

ingredients

• 1 pound skinless boneless chicken breast
• 1 tablespoon vegetable oil
• 3 garlic cloves, chopped fine
• 2 small fresh red or green Thai (bird) chilies or serrano chilies, or to taste, seeded and minced (wear rubber gloves)
• 1/4 cup chicken broth or water
  1/4 cup water & 1/4 teaspoon bouillon
• 1 tablespoon Asian fish sauce (preferably naam pla)
• 2 teaspoons sugar
• 1 teaspoon soy sauce
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups loosely packed fresh holy basil leaves or Asian basil leaves (from about 1/4 cup sprigs), washed well and spun dry
• 2 tablespoons fresh lime juice or to taste
• Accompaniment: Thai Sticky Rice or Thai Jasmine Rice

directions

Freeze chicken, wrapped in plastic wrap, 30 minutes to facilitate slicing. Cut chicken lengthwise (along grain) into thin slices and cut slices lengthwise into thin strips. Cut strips crosswise into 2 inch pieces.

Heat a wok or heavy skillet over high heat until hot. Add oil and heat until hot but not smoking. Add garlic and stir-fry until golden. Add chicken and cook, stirring constantly to prevent sticking, until all chicken is opaque white, 4 minutes.

Add chilies, broth or water, fish sauce, sugar, soy sauce, and black pepper and stir-fry until combined. Add basil and stir-fry 30 seconds. If using holy basil, stir-fry 1 minute more, or until basil is wilted but still green. Stir in lime juice.

Serve chicken with rice.