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Thai Basil Chicken

If you don't mind getting real personal with some chicken thighs then this dish is going to be a great addition to your easy weeknight options. It does require heavy dicing and you could just use pre-ground chicken but I really think that if you give the dicing of some fresh thighs a try yourself, you may not go back. Beyond the chicken the other key to success here is the quantity of basil you use. Use fresh basil and do not get shy, seriously load this up with what should look like a hilariously large amount. Don't fight it, go for it. 



Gather the Good Stuff

 
 500g  Chicken thighs   Bone / skin removed / well chopped  
 1-2 cups     Fresh basil leaves       roughly chopped 
 1-2         Thai red chilis      minced - you can substitute other chilies if needed such as Serrano
 2                  Shallots diced - you can use yellow onions if needed 
 1 Tbsp  Oyster sauce 
 1 Tbsp  Soy sauce Preferably dark 
 2 tsp  Fish sauce  start light and add more if required at the end of cooking 
 1 Tbsp  Brown sugar  
 3-4 cloves  Garlic  Minced or roughly diced 
 1 Tbsp Vegetable oil  
 1 tsp  Sesame oil  
 1/2 cup  Chicken broth  

Putting it Together

Put your rice on to cook beforehand as this doesn't take long once you get going and you want to serve it hot. 

  1. Lay your chicken thighs out across a large sturdy cutting board 
  2. using a cleaver or heavy knife, roughly chop into very small pieces. This is an arm workout and will take 3-4 minutes of chopping to achieve
  3. Mix together in a small bowl the oyster sauce, fish sauce, soy sauce, sugar and chicken broth. stir well  
  4. Heat oils in a heavy pan over high heat and add the diced chicken. Fry for 5-7 minutes until chicken is cooked through and some of the moisture has evaporated 
  5. Add shallots, chilies and garlic into the chicken and stir well. Allow to cook for 2-3 minutes 
  6. Add sauce mixture into the chicken and stir well. Continue to cook until the mixture has thickened and boiled out some of the moisture 
  7. Add basil to the dish and stir in well, reduce the heat to medium low. Continue to stir until the basil reduces into the mixture 

Serve hot over rice and garnish with fresh basil leaf. 

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