Thai Basil Chicken (Pad Grapow Gai, also Gai Pad Krapow) - a spicy chicken stir fry with thai basil is one of the classics of Thai food and is surprisingly easy to make. It offer spicy flavors that mingle beautifully with the fresh taste of savory basil.
The usual General Tso's Chicken is coated in the egg white/cornstarch mixture and deep fried till golden brown. This is a healthified version which is pan fried in a drizzle of oil until crisp and tender, making it not only quick enough to eat on a weeknight, but healthy enough to eat as often as you like.
With it’s sweet and slightly spicy sauce, this one has definitely become our favourite stir-frys. I double the sauce as hubby likes extra to drizzle over his white rice.
This dish is crispy on the coating and filled with melting garlic butter on the inside. It is one of the family favourite, do make extra to keep a few portions in your freezer for a quick midweek meal.
Always freeze on the day that you make them. You can freeze each Kiev on a flat baking sheet until firm, then wrap well in a cling film or transfer to a freezer bag for up to 3months. For best results, cook from frozen. Simply put them on a baking tray and cook in a pre-heated oven at 180C for 45-50min, turning halfway through.
