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The Richmond avenue

simple recipes + simple ingredients

recipes

Pad Grapow (Thai Basil Chicken)

April 20, 2016

Chrissy Teigen is one of my favorite celebrities to follow on social media. She’s completely unfiltered and unapologetic and I’m pretty sure we’re best friends, even though she has no idea who I am.

I had been looking forward to her cookbook for the longest time after seeing her post mouth-watering photo after photo, and when it appeared on my doorstep I locked myself in a dark room and cried for hours while reading every single recipe. Her photos are stunning and her stories are hilarious and I couldn’t wait to try each one!

 

cravings

 

There is a section of the book dedicated to her favorite recipes from her mom (who is Thai) and one of the recipes featured is a Pad Grapow dish. The ingredients are so simple and it takes less than 30 minutes to make, so I knew it’d be the first one I’d try.

To make, marinate thinly sliced chicken breast in oyster sauce and soy sauce for 10 minutes, while mincing fresh garlic and a serrano pepper. I added 1/3 of a red bell pepper and since I didn’t have vegetable oil, I substituted olive oil with a splash of sesame oil. Heat the oil in a wok until hot, add the bell pepper, then the garlic and serrano pepper, and then saute the marinated chicken until just cooked. Toss in fresh basil until wilted and serve over a bed of jasmine rice.

Pad Grapow (Thai Basil Chicken)
2016-04-20 10:43:50
Serves 4
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 1 1/2 lbs skinless chicken breasts, sliced thinly
  2. 2 tbsp oyster sauce
  3. 2 tbsp low-sodium soy sauce
  4. 5 cloves garlic, minced
  5. 1 serrano chile, seeded and minced
  6. 1/3 red bell pepper, thinly sliced
  7. 2 tbsp olive oil
  8. 1 tbsp sesame oil
  9. 3 cups fresh Thai or regular basil leaves
  10. cooked jasmine rice, for serving
Instructions
  1. In a shallow bowl, toss the chicken with the oyster sauce and soy sauce and marinate for 10 minutes.
  2. Mash the garlic and chile in a mortar and pestle until finely smashed (or mince with a knife).
  3. In a large skillet or wok, heat the oil over medium-high heat. Add the bell pepper and cook for 2-3 minutes, then toss in the garlic/chile combo and cook for about 30 seconds. Increase the heat to high, add the chicken, and cook, stirring until just cooked through, about 4 minutes. Toss the basil and cook until wilted, about 1 minute.
  4. Serve over jasmine rice.
Adapted from Chrissy Teigen's Cravings
Adapted from Chrissy Teigen's Cravings
The Richmond avenue https://therichmondavenue.com/

 J

 

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Your comments make my day. Thank you!Cancel reply

  1. John says

    April 20, 2016 at 2:57 pm

    Looks awesome, Jasmine. I’d eat it for breakfast. ❤️

    Reply
    • Jasmine says

      April 20, 2016 at 5:42 pm

      Thank you, John!

      Reply
  2. Emma @em-poweredwellness says

    April 20, 2016 at 7:34 pm

    Yum sounds amazing! I love Thai recipes, and this looks simple to make.

    Reply
    • Jasmine says

      April 20, 2016 at 8:36 pm

      Thank you, Emma!! Yes, it’s so simple! 🙂

      Reply
  3. Sadie's Nest says

    April 20, 2016 at 9:33 pm

    Oh my goodness!! I’ve been contemplating that cookbook and now I want it more than anything… right after the Thai Basil chicken!

    Reply
    • Jasmine says

      April 20, 2016 at 9:35 pm

      It’s a great book!! Her recipes use a lot of basic ingredients and there’s a wide variety of dishes!

      Reply
  4. Whitney says

    April 20, 2016 at 9:59 pm

    I’ve been obsessed with the cookbook too. So so awesome! 🙂 I’ve shared her tortilla soup and fish tacos. Omg both were SO good. This one looks delish!! Will have to try soon.

    Reply
    • Jasmine says

      April 21, 2016 at 1:08 pm

      Ooh, I haven’t tried her tortilla soup yet, so I’ll have to make that soon!

      Reply
  5. parparvan says

    April 20, 2016 at 10:33 pm

    I love thai food, I could never make this 🙁 but I love your post!!! if you open up a restaurant I will be there.

    Xx. Par

    Reply
    • Jasmine says

      April 21, 2016 at 12:11 am

      Par!! You’re too kind. 🙂 You could totally make this!!

      Reply
  6. Rachel says

    April 21, 2016 at 11:39 am

    I’m soooooo obsessed with her, too! Love her social media. Did you see her perfect infant yesterday?! So adorbie!!!!

    Reply
    • Jasmine says

      April 21, 2016 at 1:08 pm

      I did see that!! She’s one cute baby!

      Reply
  7. lynne hoareau says

    April 21, 2016 at 12:47 pm

    Looks good my friend, those flavours must be amazing together , and so easy to do !!! I must research this book !!!

    Reply
    • Jasmine says

      April 21, 2016 at 1:03 pm

      Thank you, Lynne! Yes, it’s such a simple recipe! Hope you have a wonderful day 🙂

      Reply
  8. Lynz Real Cooking says

    April 26, 2016 at 1:32 pm

    So glad you are back! Lovely Jasmine!

    Reply
    • Jasmine says

      April 26, 2016 at 1:37 pm

      Me too =) Thank you, friend!

      Reply
  9. Sabrina says

    April 26, 2016 at 7:37 pm

    This looks delicious, Jasmine! I was interested in Chrissy’s book, so it’s cool to see an adaptation of one of her recipes!

    Reply
    • Jasmine says

      April 26, 2016 at 11:59 pm

      Thank you, Sabrina!! It’s definitely a great, well-rounded cookbook!!

      Reply
  10. jaqueskitchen says

    May 11, 2016 at 3:32 am

    Tried this recipe tonight. Wow it was good. Thanks for posting.

    Reply
    • Jasmine says

      May 11, 2016 at 1:32 pm

      Awesome, Jaque!! So glad you liked it.

      Reply
      • jaqueskitchen says

        May 21, 2016 at 1:09 am

        I wanted let you know I really appreciate the feed back you have provided and have nominated you for the Sunshine Blogger Award.

        https://jaqueskitchen.com/2016/05/18/sunshine-blogger-award/

        Reply
        • Jasmine says

          May 24, 2016 at 1:08 pm

          Thank you so much, Jacque!! This really brightens my day!

          Reply
          • jaqueskitchen says

            May 24, 2016 at 1:38 pm

            I’m glad to here it. You deserve it.

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Jasmine

Welcome to The Richmond Avenue! I’m Jasmine – wife, mother, pup-mom, accountant, bibliophile, and lover of all things pasta. Some of my favorite moments in life revolve around food, family, and friends, so I created a site to share recipes and stories in celebration of those moments. Read More…

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