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Us Thais lovvvvvvvve us some pad grapow—stir-fried basil. This dish can be made with chicken, beef, seafood, or vegetables—the only must is the sweet spice of basil—preferably, of course, Thai basil. One of the first things I learned on my excursion to Thailand for the Oriental Hotel’s cooking school (they let anyone in—literally a baby went), this recipe is so widely loved I couldn’t not have it in the book. — from Cravings: Recipes for All the Food You Want to Eat by Chrissy Teigen and Adeena Sussman. Buy this book from Penguin Random House, Indiebound, or Amazon.
Excerpt from Cravings: Recipes for All the Food You Want to Eat by Chrissy Teigen and Adeena Sussman. Copyright 2016 by Chrissy Teigen and Adeena Sussman. Excerpted by permission of Clarkson Potter, an imprint of Penguin Random House.
In a bowl, toss the chicken with the oyster sauce and soy sauce and marinate for 10 minutes.
Mash the garlic and chile in a mortar and pestle until finely smashed (or mince with a knife). In a large skillet or wok, heat the oil over medium-high heat.
When the oil is shimmering-hot, add the garlic-chile mixture and cook until fragrant, about 30 seconds. Increase the heat to high, add the chicken, and cook, stirring, until just cooked through, about 4 minutes. Add the basil and cook until wilted, about 1 minute. Serve with the rice.
