Pad Grapow is a Thai stir-fry of sliced chicken breast with garlic, serrano chile, and fresh basil finished in oyster and soy sauce. It's inexpensive, ready in under 15 minutes, and delivers complex heat and herbaceous flavor in one quick pan.
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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.
Store leftover chicken and sauce in an airtight container up to 3 days; reheat gently in a skillet or microwave and stir in fresh basil before serving.
Yes. Thighs stay juicier but take 2–3 minutes longer to cook through. Slice them thin to match cooking time.
Thai basil has a licorice-like, peppery note and higher oil content. Regular basil works but tastes milder; use a few extra leaves.
No, unless you swap oyster sauce and soy sauce for GF versions (noted in ingredients). Standard soy sauce contains wheat.
Cook until no pink remains inside and internal temperature reaches 165°F (74°C). Thin slices cook in 3–5 minutes.
Cook the chicken and sauce separately; reheat gently and toss with fresh basil just before serving to preserve aroma.
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