Ingredients: |
Ingredients: 1 1/3 c. chicken broth
4 tbsp. oyster sauce
4 tbsp. soy sauce
8 tsp. fish sauce
4 tsp. white sugar
4 tsp. brown sugar
6 tbsp. vegetable oil
4 lbs. skinless, boneless chicken thighs, coarsely chopped
1.5 c. sliced shallots
20 cloves garlic, minced
8 tbsp. of minced Thai chilies
4 c. very thinly sliced fresh basil leaves
2.5 c. hot cooked rice
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Directions: |
Directions:Whisk the chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar in a bowl until well blended.
Coarsely chop chicken into tiny pieces.
Heat large skillet/wok over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 4-5 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 wok/pan, about 3-4 more minutes. Add about a couple of tablespoons of the sauce mixture to the wok; cook and stir until sauce begins to caramelize, about 2 more minutes.
Pour in the rest of the sauce, Cook and stir until the sauce has deglazed the bottom of the pan. Continue to cook until the sauce glazes onto the meat, 3-4 more minutes. Remove from heat.
Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice. |
Personal
Notes: |
Personal
Notes: Unbelievably tasty stir fry dish. Despite the chilies, it is not spicy, even if using spicy chilies. If you would like more saltiness, add soy sauce. To spice it up, add sriracha to individual plates.
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This recipe for Holy Basil Chicken is from