Spicy Thai Basil Chicken (Pad Krapow Gai) By Foodipassion

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The author shares a recipe for a Thai dish with regular basil instead of Thai or holy basil, which serves as a glaze as the chicken mixture cooks over high heat. They recommend preparing the chicken and all ingredients beforehand.

Ingredients

• ⅓ cup chicken broth

• 1 tablespoon oyster sauce

• 2 teaspoons fish sauce

• 1 tablespoon soy sauce, or as needed

• 1 teaspoon brown sugar

• 1 teaspoon white sugar

• 2 tablespoons vegetable oil

• 1 pound skinless, boneless chicken thighs, coarsely chopped

• ¼ 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

• Directions

• Step 1

• Gather ingredients.

• • Step 2

• Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.

• • Step 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.

• • Step 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.

• • Step 5

• Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.

• • Step 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.

• • Step 7

• Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

• • Step 8

• Serve hot and enjoy!

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