Spicy Thai Basil Chicken (Pad Krapow Gai)
Ingreadient
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⅓ cup chicken broth
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1 tablespoon oyster sauce
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1 tablespoon soy sauce, or as needed
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2 teaspoons fish sauce
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1 teaspoon white sugar
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1 teaspoon brown sugar
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2 tablespoons vegetable oil
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1 pound skinless, boneless chicken thighs, coarsely chopped
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¼ cup sliced shallots
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4 cloves garlic, minced
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2 tablespoons minced Thai chilies, Serrano, or other hot pepper
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1 cup very thinly sliced fresh basil leaves
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2 cups hot cooked rice
Direction
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Gather ingredients.
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Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
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Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes.
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Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes.
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Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
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Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
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Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
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Serve hot and enjoy!
