Thai Basil Chicken Stir-Fry (Pad Kra Pao Gai)

Ingredients

• 1.5 lbs Chicken breast
• 2 tbsp Vegetable oil
• 4 cloves Garlic
• 2 small Thai chilies
• 3 tbsp Soy sauce
• 1 tbsp Dark soy sauce
• 2 tbsp Oyster sauce substitution (mushroom sauce)
• 1 tsp Sugar
• 2 cups Thai basil
• 4 cups Cooked jasmine rice

Instructions

1. 1Prepare the chicken by cutting the 1.5 lbs of chicken breast into small, bite-sized pieces.
2. 2Heat 2 tbsp of vegetable oil in a wok or large skillet over high heat, which is 450°F (232°C).
3. 3Add the 4 cloves of minced garlic and the 2 small Thai chilies to the hot oil. Stir-fry for about 30 seconds until you can smell their fragrance.
4. 4Add the prepared 1.5 lbs of chicken pieces to the wok. Stir-fry for 5-7 minutes, or until the chicken is cooked through and has lightly browned on all sides. The internal temperature should reach 165°F (74°C).
5. 5In a small bowl, whisk together the 3 tbsp soy sauce, 1 tbsp dark soy sauce, 2 tbsp oyster sauce substitution (mushroom sauce), and 1 tsp sugar. Pour this mixture into the wok with the chicken. Stir everything together and cook for 1 minute, allowing the sauce to thicken slightly.
6. 6Add the 2 cups of Thai basil to the wok. Stir-fry for about 30 seconds, just until the basil leaves begin to wilt.
7. 7Serve the Thai basil chicken immediately over the 4 cups of cooked jasmine rice.

Substitutions

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