Ingredients

  • 80 ml chicken broth
  • 4 g oyster sauce
  • 15 ml soy sauce, or as needed
  • 10 ml fish sauce
  • 4 g white sugar
  • 5 g brown sugar
  • 30 ml vegetable oil
  • 455 g skinless, boneless chicken thighs, coarsely chopped
  • 40 g sliced shallots
  • 4 cloves garlic, minced
  • 20 g minced Thai chilies, Serrano, or other hot pepper
  • 40 g very thinly sliced fresh basil leaves
  • 315 g hot cooked rice

Directions

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

Source: https://www.allrecipes.com/recipe/257938/spicy-thai-basil-chicken-pad-krapow-gai