Pad Krapow Gai is a traditional Thai dish served over long-grain white rice. Typically, oyster sauce and soy sauce are used in the sauce but I created a soy-free, gluten-free version based on a recipe our good friends brought back from their travels in Thailand. I like to use Holy Basil, Thai Basil, or this Purple Mountain Basil I grow in my garden (pictured here) in this recipe as it lends a better flavor compared to sweet basil (but use whatever you have on hand). For added spice, chop up some extra fresh Thai chili peppers for garnish!
Ingredients
1 tablespoons
avocado oil
1 medium
onions
diced
¼ teaspoons
sea salt
1 pounds
boneless chicken breasts
ground
(or ground chicken)
½ pounds
green beans
chopped
1 medium
red bell peppers
diced
6 cloves
garlic
crushed
2
thai chili peppers
chopped
2 cups
holy basil
(or Thai basil)
Sauce
4 tablespoons
coconut aminos
2 tablespoons
fish sauce
1 tablespoons
coconut sugar
1 cups
chicken stock
2 teaspoons
arrowroot powder
