Grapow Gai (Thai Basil Chicken)

Grapow Gai to me is suppose to be spicy, garlicky, a little sweet and little salty. This dish is very versatile you can make it with chicken, beef, pork, and seafood. Thai Restaurants make this dish with ground meat or cut up meat, its really your preference. Everyone’s taste buds are different, some like it more sweet than salty, some like it more spicy, so season it to your liking. I hope you like this recipe.

VIDEO: You can find a video on how I made this dish on the bottom of this page 🙂


Boneless Chicken Thighs or Chicken Breast   4-5  (cut up into small or medium pieces)

Asparagus   1lb  (cut into 3rds)

Thai Basil   3 stalks

Bell Peppers Red or Orange   1  (cut into slices around 1 inch)

Garlic Cloves   about 15 (chopped)

Thai Chili Peppers   4+  (chopped)

Oyster Soy Sauce   1 teaspoon

Thin Soy Sauce   1/2 teaspoon

Mushroom Soy Sauce   1 1/2 teaspoon

Coconut Sugar or Regular Sugar   1 1/2 teaspoon

Lets Get Started:

Get all the ingredients prepped and ready

Heat 2 teaspoons of oil in a frying pan or wok on medium heat and cook the garlic and chopped chili peppers until fragrant

Next you will add in the chicken and stir it up with the garlic and chili peppers for about 2-3 minutes

Add the oyster sauce, thin soy sauce, mushroom soy sauce, and sugar stir it all together until the chicken isn’t pink

Add the asparagus and cook for 5-6 minutes

Add bell peppers and cook for 3-5 minutes. I don’t like bell peppers to soft but it is it up to your preference

Turn off the heat and stir in the thai basil until everything is incorporated

Done! Enjoy it with some jasmine rice and sunny sideup eggs 🙂

You can find the Grapow Gai with Sunny Side Eggs here.