Gai Pad Grapow

Whenever I fancy a Thai takeaway, this is my go-to. Hot and spicy chicken in a sweet chilli and the basil sauce. It’s not a ‘gloopy’ dish but is so packed full of flavour and a doddle to make that I promise you, you’ll be reaching for this recipe rather than the takeaway menu.

Gai Pad Grapow
Prep time
Cook time
Total time
Serves: Serves 2
  • 500g chicken breasts
  • 1 tbsp, of vegetable oil
  • 2 red chilis, de-seeded and sliced
  • 1 small white onion, finely sliced
  • 2 cloves garlic, minced
  • 2 teaspoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • A small handful of green beans, cut into bite-sized pieces
  • 1 bunch of Thai basil leaves
  • Jasmine rice to serve
  1. Lay the chicken on a chopping board and using a very sharp knife or cleaver, repeatedly chop the chicken until it's minced.
  2. Heat a frying pan or work to a high heat and add the oil. Fry the onion and chilli for a couple of minutes and add the garlic. Once it's starting to brown add the minced chicken and break it up, allowing it to brown.
  3. Once browned, add the honey, soy and fish sauce and cook out until it starts to catch on the bottom. Add 100ml of water to deglaze the pan and throw in the green beans. Leave to cook until the water has been absorbed and you're left with a sticky sauce. Turn the heat off, throw in the thai basil leaves and stir to wilt.
  4. Serve immediately on top of thai jasmine rice.

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