Sometimes I crave something quick and full of bold, vibrant flavors—like a culinary lightning bolt. Thai Basil Chicken fits the bill perfectly, with its savory-sweet aroma that transports me straight to a bustling Bangkok street market. It’s one of those dishes that makes you feel like a chef without the fuss, like last Tuesday when I whipped it up in under 20 minutes and still had time to watch a rerun of my favorite show.
Steps
- Begin by preparing all your ingredients in advance, as the cooking process is quick. Whisk together chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar in a bowl until they are well mixed.
- Heat a large skillet over high heat and add vegetable oil. Once the oil is hot, add the coarsely chopped chicken thighs and stir-fry them until they are just cooked and lose their raw color, about 2 to 3 minutes.
- Add the shallots, minced garlic, and sliced chilies to the skillet. Continue cooking on high heat for another 2 to 3 minutes until the juices in the pan start to caramelize.
- Pour about a tablespoon of the sauce mixture into the skillet, stirring continuously. Allow it to caramelize slightly, which takes about a minute.
- Add the remaining sauce to the skillet, stirring to deglaze the pan and coat the chicken. Continue to cook for another 1 to 2 minutes until the sauce thickens and glazes the meat. Remove from heat.
- Stir in the thinly sliced basil leaves, allowing them to wilt from the residual heat, which should take around 20 seconds. Serve the dish hot alongside cooked rice and enjoy.
Ingredients
- ? cup chicken broth
- 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 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
Nutritional Values
Calories: 1430 | Total Fat: 60g | Saturated Fat: 14g | Cholesterol: 312mg | Sodium: 2364mg | Total Carbohydrate: 118g | Dietary Fiber: 2g | Total Sugars: 12g | Protein: 100g | Vitamin C: 62mg | Calcium: 198mg | Iron: 12mg | Potassium: 1340mg
FAQ
- What is Thai Basil Chicken?
- Thai Basil Chicken, or Pad Krapow Gai, is a stir-fry dish featuring finely chopped or ground chicken, cooked with chili peppers, garlic, and shallots. It is flavored with a sweet and salty sauce and finished with fresh basil. This classic Thai dish is popular both in restaurants and as street food.
- Can I use sweet basil instead of Thai basil?
- Yes, you can substitute sweet basil for Thai basil. Thai basil has a mildly spicy licorice flavor, whereas sweet basil has a sweet, peppery taste. While using Thai basil provides a more authentic flavor, sweet basil is more commonly available and still delivers excellent results.
- How spicy is Thai Basil Chicken?
- The level of spiciness in Thai Basil Chicken can be adjusted to your preference. The dish traditionally uses Thai chilies or serrano peppers, but you can choose the type and amount of chili based on your heat tolerance.
- Can I use pre-ground chicken instead of chopping my own?
- Yes, you can use pre-ground chicken, which will save time. However, chopping or grinding the chicken yourself can offer superior flavor and texture.
- What is the best way to prepare the basil for Thai Basil Chicken?
- To quickly slice the basil into thin ribbons, stack and roll the leaves like a cigar before slicing. This technique allows the basil to cook evenly and imparts its flavor throughout the dish efficiently.
Tips
- Prep Ingredients in Advance: Before starting the stir-fry, have all your ingredients ready, as the cooking process is quick and requires constant attention.
- Use Fresh Basil: For the best flavor, opt for fresh basil. If you can’t find Thai or holy basil, sweet basil is a good alternative.
- Cut the Chicken Yourself: For a better texture and flavor, consider chopping or grinding your own chicken thigh instead of using pre-packaged ground chicken.
- Adjust Spice Level: Customize the heat by choosing your preferred type and amount of chili peppers, such as Thai or serrano chilies, based on your spice tolerance.
Equipment
- Large Skillet or Wok: A high-quality skillet or wok is essential for stir-frying at high heat.
- Chef’s Knife or Chopper: For finely chopping or mincing chicken, shallots, garlic, and chilies.
- Mixing Bowls: For whisking together the sauce ingredients.
- Tongs or Stirring Spoon: For stirring and tossing the ingredients in the skillet.
- Measuring Spoons and Cups: For accurately measuring sauce ingredients and other components.
