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Spicy 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
  • 2 red chilies, thinly sliced
  • 1 bell pepper, thinly sliced
  • 1 cup fresh Thai basil leaves
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1/4 cup chicken broth
  • 1 teaspoon cornstarch
  • Salt and pepper to taste

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Spicy 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
  • 2 red chilies, thinly sliced
  • 1 bell pepper, thinly sliced
  • 1 cup fresh Thai basil leaves
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1/4 cup chicken broth
  • 1 teaspoon cornstarch
  • Salt and pepper to taste

Instructions

  • In a small bowl, mix together oyster sauce, soy sauce, fish sauce, sugar, chicken broth, and cornstarch. Set aside.
  • Heat vegetable oil in a wok or large skillet over high heat.
  • Add minced garlic and sliced shallots, and stir-fry for 1 minute until fragrant.
  • Add sliced chicken thighs and cook until no longer pink, about 3-4 minutes.
  • Add sliced red chilies and bell pepper, and stir-fry for another 2 minutes.
  • Pour in the sauce mixture and stir well to coat the chicken and vegetables. Cook for 1-2 minutes until the sauce thickens.
  • Add fresh Thai basil leaves and stir-fry for another 30 seconds until the basil wilts.
  • Season with salt and pepper to taste.
  • Remove from heat and serve hot with steamed rice.
Main Course
Thai

Thai Basil Chicken, also known as Pad Krapow Gai, is a fiery and flavorful dish that originated in Thailand. This spicy stir-fry is made with tender chicken, fresh Thai basil, and a mouthwatering blend of garlic, chilies, and savory sauces. The dish has a rich history, with roots in the bustling streets of Bangkok where skilled chefs would expertly prepare it in sizzling woks. Today, it's a staple in Thai cuisine and can be found in restaurants across the globe. For an authentic experience, seek out a restaurant with a talented Thai chef who can perfectly balance the heat and aromatic flavors of this iconic dish.

30 min

|

4

|

350 calories

Instructions

  • In a small bowl, mix together oyster sauce, soy sauce, fish sauce, sugar, chicken broth, and cornstarch. Set aside.
  • Heat vegetable oil in a wok or large skillet over high heat.
  • Add minced garlic and sliced shallots, and stir-fry for 1 minute until fragrant.
  • Add sliced chicken thighs and cook until no longer pink, about 3-4 minutes.
  • Add sliced red chilies and bell pepper, and stir-fry for another 2 minutes.
  • Pour in the sauce mixture and stir well to coat the chicken and vegetables. Cook for 1-2 minutes until the sauce thickens.
  • Add fresh Thai basil leaves and stir-fry for another 30 seconds until the basil wilts.
  • Season with salt and pepper to taste.
  • Remove from heat and serve hot with steamed rice.
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