Millennium Post

Spicy Thai Basil Chicken

Spicy Thai Basil Chicken


Chicken Broth 1/3 cup

Oyster Sauce 1 tbsp

Soy Sauce 1 tbsp

Fish Sauce 2 tsp

White Sugar 1 tsp

Brown Sugar 1 tsp

Vegetable Oil 2 tbsp

Chicken Thighs (boneless) 1 pound

Sliced Shallots 1/4 cup

Garlic (minced) 4 cloves

Thai Chilies (minced) 2 tbsp

Fresh Basil Leaves 1 cup

Cooked Rice (hot) 2 cup


Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar and brown sugar together in a bowl until well blended. Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw colour, 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. 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. Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.


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