Thai Basil Chicken (Pad Krapow Gai)

Ingredients

• chicken broth (0.333 cup)
• oyster sauce (1 tablespoon)
• soy sauce (1 tablespoon)
• fish sauce (2 teaspoons)
• white sugar (1 teaspoon)
• brown sugar (1 teaspoon)
• vegetable oil (2 tablespoons)
• skinless, boneless chicken thighs (1 pound)
• sliced shallots (0.25 cup)
• garlic (4 cloves)
• minced Thai chilies, Serrano, or other hot pepper (2 tablespoons)
• fresh basil leaves (1 cup)
• hot cooked rice (2 cups)

Instructions

1. Gather ingredients.
2. Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
3. Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes.
4. 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.
5. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
6. 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.
7. Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
8. Serve hot and enjoy!

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 715
• fat: 30 g
• sats: 7 g
• carbs: 59 g
• fibre: 1 g
• protein: 50 g
• salt: 1.182 g