For today’s Sunday Lunch we feature this simple Thai dish from Skinnytaste, known as Pad Grapow, which is quick and inexpensive to make.
It’s light, yet flavourful with lots of heat and a generous amount of basil.
Ready in: 15 mins
1/4 lbs boneless, skinless chicken breasts, sliced into thin strips
2 tbsp oyster sauce (Substitute for GF oyster sauce)
2 tbsp light soy sauce (Substitute for GF soy sauce)
5 cloves garlic, minced
1 serrano chile, seeded and minced (keep seeds for extra hot)
2 teaspoons vegetable or canola oil
3 cups fresh Thai or regular basil leaves
cooked jasmine rice, optional for serving
In a bowl marinate the chicken with oyster sauce and soy sauce 10 minutes.
Heat a large nonstick skillet or wok over medium-high heat, when hot add the oil, garlic and chili and cook until fragrant, about 30 seconds.
Increase the heat to high and add the chicken and cook, stirring until just cooked through, about 4 minutes. Add the basil and cook until wilted, about 1 minute.
Serve over rice.
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