Spicy Thai Basil Chicken (Pad Krapow Gai)

Recipe View Prepare Ingredients: Ensure all ingredients are prepped and measured. (5 minutes)

Recipe View Prepare Sauce: In a bowl, whisk together chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar until well combined. Set aside. (2 minutes)

Recipe View Sear Chicken: Heat a large skillet or wok over high heat. Add vegetable oil. Once hot, add the chopped chicken and stir-fry until it loses its raw color, about 2-3 minutes.

Recipe View Add Aromatics: Stir in the sliced shallots, minced garlic, and chilies. Continue cooking over high heat until the shallots soften and the mixture becomes fragrant, about 2 minutes.

Recipe View Caramelize: Add about a tablespoon of the prepared sauce to the skillet. Cook and stir until the sauce starts to caramelize and coat the chicken, about 1 minute.

Recipe View Deglaze: Pour in the remaining sauce mixture. Cook and stir, scraping up any browned bits from the bottom of the pan. Continue to cook until the sauce thickens and glazes the chicken, about 2-3 minutes.

Recipe View Incorporate Basil: Remove the skillet from the heat. Stir in the fresh basil leaves. Cook until the basil wilts, about 20 seconds.

Recipe View Serve: Serve the Spicy Thai Basil Chicken hot, over a bed of cooked jasmine rice. Garnish with extra basil leaves, if desired.