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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!
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
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