Do you love Asian cuisine and tender meat? Then this Thai dish is for you. Pad Krapow Gai is full of flavours that will satisfy the most demanding gourmets.
Ingredients:
- 1/3 cup chicken stock
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- 1 teaspoon white sugar
- 1 teaspoon brown sugar
- 2 tablespoons vegetable oil
- 1 lb skinless, boneless chicken thighs, coarsely chopped
- 1/4 cup shallots, sliced
- 4 cloves garlic, minced
- 2 tablespoons minced Thai, Serrano or other hot peppers (to taste)
- 1 cup fresh basil leaves, very thinly sliced
- 2 cups hot cooked rice
Method of preparation:
In a small bowl, whisk together the chicken stock, oyster sauce, soy sauce, fish sauce, white sugar and brown sugar. Set aside.
Heat the vegetable oil in a large frying pan or wok over a medium heat.
Add the chopped chicken thighs to the skillet and stir-fry for 2-3 minutes or until browned.
Add the sliced shallots, chopped garlic and chopped Thai chillies (or other hot peppers) to the frying pan. Stir-fry for a further 2 minutes, until the spices are fragrant and the chicken is cooked through.
Pour the sauce mixture over the chicken in the pan. Stir well to coat the chicken evenly with the sauce.
Add the thinly sliced fresh basil leaves to the frying pan and stir-fry for a further minute, until the basil is wilted.
Remove the pan from the heat.
Serve the Spicy Thai Basil Chicken hot over the cooked rice.
