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
¼ cup, sliced
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
15 m
10 m
Ready in:
25 m
  1. Whisk the first six ingredients (from chicken broth to brown sugar) in a large bowl until well blended.
  2. 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.
  3. 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.
  4. Add a tablespoon of the sauce mix and cook stirring until the sauce starts to caramelize or for about 1 minute.
  5. Add the rest of the sauce and cook stirring until it has deglazed the bottom of the pan.
  6. Go on cooking until the sauce glazes on the meat or from 1 to 2 more minutes and then remove from heat.
  7. Add basil and cook stirring until the basil is wilted, for only about 20 sec. Serve chicken with rice.