Spicy Thai Basil Chicken (Pad Krapow Gai)

Spicy Thai Basil Chicken (Pad Krapow Gai)

from allrecipes.com
Dinner
25 min
715 kcal / serving

Chef John's version of this classic Thai dish, made with freshly chopped chicken thighs and fresh basil, has a rich sauce that cooks down into a caramelized glaze.

Ingredients

  • ⅓3334326744 cup chicken broth
  • 1 tablespoonoyster sauce
  • 1 tablespoonsoy sauce, or as needed
  • 2 teaspoonsfish sauce
  • 1 teaspoonwhite sugar
  • 1 teaspoonbrown sugar
  • 2 tablespoonsvegetable oil
  • 1 poundskinless, boneless chicken thighs, coarsely chopped
  • ¼ cupsliced shallots
  • 4 clovesgarlic, minced
  • 2 tablespoonsminced thai chilies, serrano, or other hot pepper
  • 1 cupvery thinly sliced fresh basil leaves
  • 2 cupshot cooked rice

Directions

  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!