Slappy Chicken
Slappy Chicken
⅓ cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce, or as needed
2 teaspoons fish sauce
1 teaspoon white sugar
1 teaspoon brown sugar
2 tablespoons vegetable oil
1 pound skinless, boneless chicken thighs, coarsely chopped
¼ cup sliced shallots
4 cloves garlic, minced
2 tablespoons minced Thai chilies, Serrano, or other hot pepper
1 cup very thinly sliced fresh basil leaves - Austin eyeballs for dry basil
Prep red chilies to be added later, and gather all the ingredients, slice the shallots and mince the garlic if needed (mince fresh peppers last, if needed) then chop the chicken very last (if using gloves for the dry peppers this will prevent cross contamination)
Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
Heat a large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes.
Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes.
Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
⅔ cup chicken broth
2 tablespoon oyster sauce
2 tablespoon soy sauce, or as needed
4 teaspoons fish sauce
2 teaspoon white sugar
2 teaspoon brown sugar
4 tablespoons vegetable oil
2 pound skinless, boneless chicken thighs, coarsely chopped
½ cup sliced shallots
8 cloves garlic, minced
4 tablespoons minced Thai chilies, Serrano, or other hot pepper
2 cup very thinly sliced fresh basil leaves - Austin eyeballs for dry basil