Spicy Thai Basil Chicken (Pad Krapow Gai) recipe
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Ingredients
- ⅓ 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 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
Nutrition Info
- 715.4 caloriescarbohydrate: 58.6 gcholesterol: 155.9 mgfat: 30 gfiber: 1.4 gprotein: 49.8 gsaturatedFat: 6.5 gservingSize: -sodium: 1181.9 mgsugar: 6.1 gtransFat: : -unsaturatedFat: : -
Directions Spicy Thai Basil Chicken (Pad Krapow Gai)
Directions
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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.
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.