Pad Kra Pao Gai – Holy Basil Chicken

Pad Kra Pao Gai – Holy Basil Chicken (Thailand)

Ingredients:

For the Sauce:

• 2 tbsp (29.6ml) dark soy sauce
• 1 tsp (4.9ml) oyster sauce
• 2 tbsp (29.6ml) fish sauce
• 1 tsp (4.9ml) granulated sugar
• 2 tbsp (29.6ml) water

For the Stir Fry:

• 7 oz (225 g) boneless skinless chicken thighs, cut into 1 inch pieces
• 1 scallion, thinly sliced
• 1 cup (240ml) packed Holy Basil leaves (substitute Thai basil if not available)
• 2 cloves garlic, thinly sliced
• 1 Thai chili, chopped fine
• 1 ½ tbsp (22.2ml) neutral oil such as vegetable or peanut

To Serve:

• Cooked jasmine rice

Method:

Stir together the sauce ingredients in a small bowl.

Add oil to a wok or large skillet over high heat. Add the garlic and chili and stir for 10 seconds.

Add the chicken and scallions and stir, cooking, for about 2 minutes or until the chicken is cooked.

Pour in the sauce and stir for 1 minute, or until the sauce is glossy.

Toss in the basil leaves, stir to combine, and serve with jasmine rice.