A spectacular taste of this classic Thai dish even with regular basil instead of holy basil is sure to satisfy your palate!
INGREDIENTS
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
DIRECTIONS
- 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.
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