My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.
Ingredients
- chicken broth: 0.33333 cup
- oyster sauce: 1 Tbsp
- soy sauce: 1 Tbsp (or as needed)
- fish sauce: 2 tsp
- white sugar: 1 tsp
- brown sugar: 1 tsp
- vegetable oil: 2 Tbsp
- skinless, boneless chicken thighs: 1 pound (chopped)
- shallots: 0.25 cup (sliced)
- garlic: 4 clove (minced)
- Thai chilies, Serrano, or other hot pepper: 2 Tbsp (minced)
- very thinly sliced fresh basil leaves: 1 cup
- hot cooked rice: 2 cups
Metric Conversion
Stages of cooking
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Gather ingredients. Dotdash Meredith Food Studios
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Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended. Dotdash Meredith Food Studios
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Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
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Serve hot and enjoy! Dotdash Meredith Food Studios
