Name: Spicy Thai Basil Chicken (Pad Krapow Gai)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 0.33333334326744 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; 0.25 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

Spicy Thai Basil Chicken (Pad Krapow Gai)

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.

25 min total 15 min prep 10 min cook 2 715 cal

Instructions

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1 Gather ingredients.
2 Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
3 Heat large skillet over high heat. Drizzle in oil. Add chopped chicken and stir fry until it loses its raw color, 2 to 3 minutes.
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 Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
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 Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
8 Serve hot and enjoy!