Description
This Spicy Thai Basil Chicken (Pad Krapow Gai) is a quick and flavorful stir-fry featuring tender chicken thighs infused with a spicy, savory sauce and fresh basil, perfect for an authentic Thai meal served over steaming hot rice.
Ingredients
Units
Scale
Sauce
- 1/3 cup chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce, or as needed
- 2 teaspoons fish sauce
- 1 teaspoon white sugar
- 1 teaspoon brown sugar
Main
- 2 tablespoons vegetable oil
- 1 pound skinless, boneless chicken thighs, coarsely chopped
- 1/4 cup sliced shallots
- 4 cloves garlic, minced
- 2 tablespoons minced Thai chilies, Serrano, or other hot pepper
- 1 cup very thinly sliced fresh basil leaves
- 2 cups hot cooked rice
Instructions
- Gather ingredients.
- Whisk sauce mixture. Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
- Cook chicken. Heat a large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes.
- Add aromatics. 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.
- Cook with sauce. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
- Deglaze and glaze. Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until the sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
- Add basil. Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
- Serve. Serve hot and enjoy!
