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Thai Basil Chicken

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Ingredients

  • 1 lb boneless, skinless chicken thighs, thinly sliced
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 2 shallots, thinly sliced
  • 1 red chili, thinly sliced
  • 1 bell pepper, thinly sliced
  • 1 cup fresh basil leaves
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • 1/4 cup chicken broth

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Thai Basil Chicken

Created by: Howcan Team

Ingredients

  • 1 lb boneless, skinless chicken thighs, thinly sliced
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 2 shallots, thinly sliced
  • 1 red chili, thinly sliced
  • 1 bell pepper, thinly sliced
  • 1 cup fresh basil leaves
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • 1/4 cup chicken broth

Instructions

  • In a small bowl, mix together 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 teaspoon fish sauce, and 1 teaspoon sugar. Set aside.
  • Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat.
  • Add 4 cloves of minced garlic and 2 thinly sliced shallots to the wok, and stir-fry for 1 minute.
  • Add the thinly sliced chicken thighs to the wok and stir-fry for 3-4 minutes, or until the chicken is cooked through.
  • Push the chicken to one side of the wok, and add 1 thinly sliced red chili and 1 thinly sliced bell pepper to the empty side. Stir-fry for 1 minute.
  • Pour the oyster sauce mixture and 1/4 cup chicken broth over the chicken and vegetables. Stir-fry for an additional 1-2 minutes, or until the sauce has thickened slightly.
  • Remove the wok from the heat and stir in 1 cup of fresh basil leaves until wilted.
  • Serve the Thai basil chicken immediately with steamed rice. Enjoy!
Main Course
Thai

Thai basil chicken, also known as Pad Krapow Gai, is a popular Thai dish with a rich history. Originating in Thailand, this flavorful stir-fry traditionally features minced chicken, Thai basil, garlic, chilies, and a savory sauce. Renowned chefs like David Thompson have elevated this dish, while restaurants in Bangkok, such as Bo.Lan and Nahm, are celebrated for their authentic renditions. The key to a perfect Thai basil chicken lies in the use of fresh Thai basil and a well-balanced sauce with a harmonious blend of sweet, salty, and spicy flavors. For a unique twist, some chefs incorporate holy basil for a bolder, peppery taste.

30 min

|

4

|

320 calories

Instructions

  • In a small bowl, mix together 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 teaspoon fish sauce, and 1 teaspoon sugar. Set aside.
  • Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat.
  • Add 4 cloves of minced garlic and 2 thinly sliced shallots to the wok, and stir-fry for 1 minute.
  • Add the thinly sliced chicken thighs to the wok and stir-fry for 3-4 minutes, or until the chicken is cooked through.
  • Push the chicken to one side of the wok, and add 1 thinly sliced red chili and 1 thinly sliced bell pepper to the empty side. Stir-fry for 1 minute.
  • Pour the oyster sauce mixture and 1/4 cup chicken broth over the chicken and vegetables. Stir-fry for an additional 1-2 minutes, or until the sauce has thickened slightly.
  • Remove the wok from the heat and stir in 1 cup of fresh basil leaves until wilted.
  • Serve the Thai basil chicken immediately with steamed rice. Enjoy!
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