Coconut Gai Pad Bai Gaprow (Chicken Stir-Fry with Basil)

• 1 pound Boneless, Skinless Chicken Breasts
• 1 Tablespoon Vegetable Oil Or More As Needed
• 3 cloves Garlic, Chopped Fine
• 1 Tablespoon Ginger, Peeled And Finely Grated
• 1 cup Fresh Snow Peas, Prepared
• 1/2 cups Carrots, Sliced Thin
• 1/2 cups Broccoli, Chopped
• 1/4 cups Chicken Broth Or Water
• 1 whole Serrano Chile-seeded And Finely Chopped
• 1 teaspoon Soy Sauce
• 1 Tablespoon Asian Fish Sauce
• 2 teaspoons Granulated Sugar
• 1/4 teaspoons Freshly Ground Black Pepper, Or To Taste
• 1/2 cups Coconut Milk
• 1- 1/2 cup Fresh Basil, Roughly Chopped
• 2 Tablespoons Fresh Lime Juice

1. Cut chicken lengthwise (along grain) into thin slices and cut slices lengthwise into thin strips.
2. Cut strips crosswise into 2-inch pieces.
3. Heat a wok or heavy skillet over high heat until hot.
4. Add oil and heat until hot but not smoking.
5. Add garlic and stir-fry until golden.
6. Add chicken and cook, stirring constantly to prevent sticking.
7. Add fresh grated ginger.
8. Add veggies and cook until all chicken is opaque white, 3 to 4 minutes.
9. Combine chilies, broth or water, fish sauce, sugar, soy sauce, and black pepper in small bowl.
10. Add sauce and coconut milk to stir-fry.
11. Allow to cook for a few minutes to thicken the sauce.
12. -Add basil and stir-fry 30 seconds, dont over cook.
13. Stir in lime juice.
14. Serve with rice.

chicken breasts, vegetable oil, garlic, ginger, snow, carrots, broccoli, chicken broth, serrano, soy sauce, sauce, sugar, freshly ground black pepper, coconut milk, fresh basil, lime juice

Taken from tastykitchen.com/recipes/main-courses/coconut-gai-pad-bai-gaprow-chicken-stir-fry-with-basil/ (may not work)