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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.
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
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