Name: Spicy Thai Basil Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 large or 4 smaller portions
Ingredients: 2 tbsp vegetable oil; 1 lb freshly chopped chicken thighs; 1/4 cup sliced shallots; 4 cloves garlic, minced; 2 tbsp minced Thai chilies, Serrano or other hot pepper; 1/3 cup chicken broth; 1 tbsp soy sauce, or as needed; 1 tbsp oyster sauce; 2 tsp fish sauce; 1 tsp white sugar; 1 tsp brown sugar; 1 bunch basil leaves, sliced very thin (about a cup once sliced); Steamed rice, for serving

Pre-flight checklist

Before you start

Chop the chicken thighs by hand
Slice the shallots and basil, and mince the garlic and chilies
Whisk the sauce ingredients together (this cooks fast, so have everything ready)

Flight plan

Method

Heat a large skillet over high heat, add the oil, then the chicken. Stir-fry 2 to 3 minutes, until it no longer looks raw.
Add the shallots, garlic and chilies and keep stir-frying on high for 2 to 3 minutes, until the juices start to caramelize on the bottom of the pan.
Add about 1 tablespoon of the sauce and stir for about 1 minute, until it starts to caramelize.
Add the rest of the sauce and stir to deglaze the pan. Cook 1 to 2 minutes more, until it reduces to a glaze. Take it off the heat.
Stir in the basil for about 20 seconds, just until wilted.
Serve with rice, with a fried egg on top if you like.

Notes & tips

The notebook page has the ingredients only. The method is from Chef John's Food Wishes video.

Spicy Thai Basil Chicken

Before you start

Method

Notes & tips

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