Thai Basil Chicken (Pad Krapow Gai)

This version of Thai basil chicken uses diced chicken instead of ground chicken. The flavors of both dishes are pretty much the same but includes oyster sauce in addition to soy sauce and fish sauce. 

Ingredients:

2 tbsp. vegetable oil

2 1/2 lbs. boneless, skinless chicken thighs, cut into 1" dice
3 cloves garlic, minced

1 small shallot, thinly sliced
1/2 small onion, thinly sliced

1 tbsp. oyster sauce

1 tbsp. soy sauce

1 tbsp. fish sauce

1 tsp. sugar

1 large jalapeno pepper, seeded and sliced

1-2 cups fresh Thai basil leaves (to your taste)

1. Heat 2 tbsp. oil in a wok over high heat. Add the chicken and saute  until lightly browned and mostly cooked through.

2. Add the minced garlic, sliced shallot & onion and jalapenos to the pan and stir-fry about 30 seconds until the veggies are crisp-tender.

3. Stir in the oyster sauce, soy sauce, fish sauce and sugar and bring to a boil.

4. Add the fresh basil leaves, toss to combine, and remove from heat. 

5. Serve with steamed jasmine rice.