Thai Basil Chicken Spicy



Classic Thai spicy  dish has a spectacular taste even with regular basil instead of Thai or holy basil.

 The sauce actually acts like a glaze as the chicken mixture cooks over high heat.

 The recipe works best if you chop or grind your own chicken & have all ingredients prepped before you 

start cooking.

Ingredients


1/3 cup chicken broth

2 teaspoons fish sauce

1 tablespoon oyster sauce

1 tablespoon soy sauce, or as needed

1 teaspoon white sugar

1 teaspoon brown sugar

2 tablespoons vegetable oil

1 pound skinless, boneless chicken thighs, coarsely chopped

4 cloves garlic, minced

2 tablespoons minced Thai chilies, Serrano, or other hot pepper

1/4 cup sliced shallots

1 cup very thinly sliced fresh basil leaves

2 cups hot cooked rice


Directions


Prep: 20m     Cook: 15m     Ready in:30m

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, 3 to 4 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 3 or 4 more minutes. Add a 

tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize about 2 

minute.


3. Pour in the rest of the sauce. Cook and stir until sauce have deglazed the bottom of the pan. 

Continue to cook until sauce glazes onto the meat, 2 or 3 more minutes. Remove from heat.


4. Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.


· Makes 2 large or 4 small portions.


· To slice basil leaves, stack about 5 of them and roll tightly like a cigar. Then slice into thin 


ribbons. Make a couple of cuts in the opposite direction for smaller pieces that cook faster.





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