This is a classic staple of Thai cooking. Thai Basil Chicken or Gai Pad Krapow (ไก่ผัดใบกะเพรา) is a classic spicy Thai stir fry made with basil and chicken and served with rice.
8 oz chicken breast, thinly sliced
4 cloves garlic, grated on a microplane
2 Tbsp minced Ginger
1 medium red onion, thinly sliced
1 red pepper, thinly sliced
2 1/4 tablespoons fish sauce
3 teaspoon palm sugar
2 teaspoon kecap manis (sweet soy sauce)
1 Tbsp. Golden Mountain Sauce
1 big bunch of Thai basil leaves (stems removed)
7 bird’s eye chilies (chopped and pounded with a mortar and pestle)
1/8 teaspoon ground white pepper
2 tablespoons oil
1/4 cup scallions (optional)
In a wok, heat oil over medium high heat. Stir fry the red pepper and onions until cooked half-way. Fry the garlic, chili peppers, and ginger in the olive oil over high heat. After several minutes, when the garlic starts to turn brown, toss in the chicken breast slices.
When the chicken meat changes color, toss in the chilies and the seasonings (fish sauce, palm sugar, golden mountain sauce, and sweet soy sauce) and continue to stir-fry until the chicken is just about cooked through.
Fold the basil in to mix it with the meat. Do a few quick stirs until the basil leaves are wilted and the stir fry becomes aromatic. Right before serving, stir in the white pepper and scallions.