Serves 1
Directions
- 1Start by dicing up chicken thighs and adding them to a hot pan with plenty of oil.
- 2While the chicken is searing, remove the stems from Thai chilies and add to a mortar and pestle along with some garlic.
- 3Smash the chilies and garlic into a paste.
- 4Add the chili-garlic paste to the chicken, along with some sliced shallots and green beans.
- 5Give everything a mix.
- 6Make the sauce by combining chicken broth, regular soy sauce, dark soy sauce, fish sauce, oyster sauce, and palm sugar.
- 7Pour the sauce into the pan to deglaze and let everything thicken up.
- 8Cut the heat and fold in a generous amount of basil leaves, stirring just until wilted to preserve their bright aroma.
Ingredients
- 0.33 cup chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tsp dark soy sauce
- 2 teaspoons fish sauce
- 2 tsp palm sugar
- 2 tablespoons vegetable oil
- 1 pound skinless, boneless chicken thighs, finely chopped
- 0.25 cup sliced shallots
- 6 cloves garlic, minced
- 2 tablespoons minced Thai chilies or serrano
- 1 cup fresh basil leaves, very thinly sliced
- white sugar
- brown sugar
- green beans
- rice
- egg
Equipment
panmortar and pestlewok or heavy skillet
Tips
- A mix of white and brown sugar works as well if palm sugar is not available.
- Holy basil is best, Italian basil is good too.
- Serve immediately over rice, ideally topped with a crispy fried egg.
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