Spicy Thai Basil Chicken (Pad Krapow Gai)

Ingredients

• 0.33 cups 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 cups 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

Instructions

1. 1

   Gather ingredients.

2. 2

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

3. 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. 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. 5

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

6. 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. 7

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

8. 8

   Serve hot and enjoy!