Thai Basil Chicken

Name: Thai Basil Chicken
Yield: 4 servings
Ingredients: ⅓ 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; 2 tablespoons vegetable oil; 1 pound skinless, boneless chicken thighs, coarsely chopped; ¼ 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

Total time: —
Servings: 4
Calories per serving: 715
Protein per serving: 50 g

Ingredients

4 servings

1/3 cup chicken broth
1 tbsp oyster sauce
1 tbsp soy sauce, or as needed
2 tsp fish sauce
1 tsp white sugar
1 tsp brown sugar
2 tbsp tablespoons vegetable oil
1 lb skinless, boneless chicken thighs, coarsely chopped
1/4 cup sliced shallots
4 cloves garlic, minced
2 tbsp tablespoons minced Thai chilies, Serrano, or other hot pepper
1 cup very thinly sliced fresh basil leaves
2 cups hot cooked rice

Steps

Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended. Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. 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. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute. Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat. Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.