Spicy Thai Basil Chicken (Pad Krapow Gai)

• servings: 2 servings
• active time: 15 minutes
• total time: 25 minutes

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

Directions

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!

Nutrition

• Calories: 715 kcal
• Total Fat: 30 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0 g
• Cholesterol: 156 mg
• Sodium: 1182 mg
• Total Carbohydrate: 59 g
• Dietary Fiber: 1 g
• Total Sugars: 6 g
• Protein: 50 g