This mildly spicy chicken is a great compliment to the refreshing Thai basil inside.
Feel free to replace the chicken for tofu if you're vegetarian, as well as water instead of chicken broth. And you can also opt for regular basil if it's not convenient for you to get Thai basil.
It's initially going to seem like a lot of basil but once it's wilted, it will mix in just fine.
Ingredients:
Chicken Broth (or water) - 80g
Oyster Sauce - 1 tbsp
Soy Sauce - 1 tbsp
Fish sauce - 1 tbsp
White Sugar - 1 tsp
Brown Sugar - 1 tsp
Vegetable Oil - 2 tbsp
Skinless, Boneless Chicken Thighs - 250g
Garlic - 4 cloves (minced)
Shallots - 4 bulbs (sliced)
Chilli Padi - 1 whole (2 whole if you prefer more spicy)
Thai Basil Leaves - 1 cup (Thinly Sliced)
Cooked rice - 2 cups
Instructions:
Step 1:
Whisk chicken broth (or water), oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
Step 2:
Heat a large skillet/pan over high heat. Drizzle in oil, add chicken, and stir fry until it loses its raw color (2 to 3 minutes)
Step 3:
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)
Step 4:
Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize (1 minute)
Step 5:
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) Feel free to add more water if the sauce is too thick or if there's still sauce stuck to the bottom of the pan.
Step 6:
Remove from heat. Stir in basil and stir until basil is wilted (about 20 seconds) Serve with rice and enjoy!
Closing:
I personally had to add a touch more water when I made this because the sauce stuck to the bottom of my pan again, even after deglazing.
Remember to roll up 4 - 5 leaves when slicing your basil to save time, and remember to use a sharp knife so that it doesn't "bleed".
I hope that you enjoy this recipe as much as I did!
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