Spicy Thai Basil Chicken (Pad Krapow Gai)

Name: Spicy Thai Basil Chicken (Pad Krapow Gai)
Total time: 25
Yield: 2
Ingredients: 0.33333334326744 cup chicken broth; 1 tablespoon oyster sauce; 1 tablespoon soy sauce, or as needed; 2 teaspoons fish sauce; 1 teaspoon white sugar; 1 teaspoon brown sugar; 2 tablespoons vegetable oil; 1 pound skinless, boneless chicken thighs, coarsely chopped; 0.25 cup sliced shallots; 4 cloves garlic, minced; 2 tablespoons minced Thai chilies, Serrano, or other hot pepper; 1 cup very thinly sliced fresh basil leaves; 2 cups hot cooked rice

Recipe by John Mitzewich from allrecipes.com

Dinner 25 Mins.

Ingredients

2 servings

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0.33333334326744 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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0.25 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

Instructions

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