Hot Basil Chicken|Print

Servings: 2

Chicken broth

1/3 cup

Oyster sauce

1 tbsp.

Soy sauce

1 tbsp., or as needed

Fish sauce

2 tbsp.

White sugar

1 tsp.

Brown sugar

1 tsp.

Vegetable oil

2 tbsp.

Chicken thighs

1 lb., skinless, boneless, coarsely chopped

Shallots

¼ cup, sliced

Garlic

4 cloves, minced

Hot pepper

2 tbsp. (use Thai chilies, Serrano, or other types)

Basil leaves

1 cup, fresh, very thinly sliced

Cooked rice

2 cups, hot

Hot Basil Chicken

Prep:

15 m

Cook:

10 m

Ready in:

25 m

Whisk the first six ingredients (from chicken broth to brown sugar) in a large bowl until well blended.
Prepare a large skillet and heat it over a high heat. Drizzle in the oil, add chicken, and stir fry it for 2 to 3 minutes, or until it no longer has a raw color.
Add shallots, garlic, and pepper. Stir the mixture and cook on a high heat until juices begin to caramelize, for about 2 to 3 minutes.
Add a tablespoon of the sauce mix and cook stirring until the sauce starts to caramelize or for about 1 minute.
Add the rest of the sauce and cook stirring until it has deglazed the bottom of the pan.
Go on cooking until the sauce glazes on the meat or from 1 to 2 more minutes and then remove from heat.
Add basil and cook stirring until the basil is wilted, for only about 20 sec. Serve chicken with rice.