Got a new favorite recipe that I’m excited to share! Pad Krapow Gai! Sounds exotic right? Well, it is, sort of. But exotic doesn’t mean difficult. This is going in my once a week dinner round-up. Comes together easily and is relatively healthy. And this is the first dish I’ve made in as long as I can remember that the entire house loved and there were NO leftovers. KEEPER ALERT!
Spicy Thai Basil Chicken (Pad Krapow Gai)
Original recipe found at All Recipes: Spicy Thai Basil Chicken (Pad Krapow Gai)
Spicy Thai Basil Chicken (Pad Krapow Gai)
Ingredients
Ingredient Checklist
- 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
Directions
Instructions Checklist
- Step 1Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
- Step 2Heat 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.
- Step 3Pour 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.
- Step 4Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
Chef’s Note:
Makes 2 large or 4 small portions.
barenakedchefsaidso.com 