Thai basil chicken (Pad kra pao gai)
Lightly adapted from The Woks of Life
- 1 pound (or about half an Aldi pack) of chicken tenderloins, cut into small chunks
- 5 cloves of garlic, minced
- 2 large shallots, thinly sliced
- 1 Thai chile (which I have a hard time finding, so I used 1 serrano), thinly sliced
- 2 Tbsp regular soy sauce
- 2 Tbsp dark soy sauce
- 1 Tbsp fish sauce
- 4 tsp sugar
- a splash of water or chicken stock
- A big bunch of Thai basil leaves.
In a small bowl, whisk together soy sauces, fish sauce, and sugar. Set aside.
In a wok over medium-high heat, heat a couple of teaspoons of canola oil. Saute garlic, shallots, and chili for a few minutes or until cooked down. Add chicken and cook for several minutes until cooked through. Add soy sauce mix and cook until well-coated and caramelized. Deglaze with water or chicken stock if necessary.
Add Thai basil leaves and saute until wilted. Serve with hot rice.
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