Pad Krapow Gai

Ingredients

• 1/3 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 boneless, skinless chicken thighs, chopped
• 1/4 cup sliced shallots
• 4 cloves garlic, minced
• 2 tablespoons Thai chilies, minced
• 1 cup fresh Thai basil leaves, thinly sliced
• 2 cups cooked rice

Directions

1. whisk together chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar
2. heat large skillet over high heat, add oil, add chicken to stir fry until mostly cooked
3. stir in shallots, garlic, and chilies; continue cooking on high heat 2-3 minutes until juices begin to caramelize in bottom of pan
4. add about a tablespoon of the sauce; cook about 1 minute until it begins to caramelize
5. pour in the rest of the sauce; cook and stir until sauce has deglazed the pan
6. continue to cook until sauce glazes onto the meat, 1 or 2 more minutes; remove from heat
7. stir in basil, continue stirring about 20 seconds until basil is wilted
8. serve with rice