Pad Krapow Gai or Spicy Thai Basil Chicken ( Bowl Food )

Bowl food happens to be my favorite go to for the week day , as it is quick and can be eaten in totality devouring all the layers of food in simple spoonfuls. Its filling and soulful and the whole of the far east countries are a front runner in the bowl food space - be it the soulful pho's or the yumilicious ramen ! Spicy Thai Basil chicken is a very simple bowlfood recipe and something which i whack up in a jiffy . Follow the recipe and see it for yourself !

Part of the appeal of the bowl is that you can eat almost anything out of it. Noodles, dumplings, soups of all kinds, these are eaten out of a bowl by necessity, but a whole other category of “bowl food” has come to prominence in the past decade or so—dishes that could be enjoyed on a plate, but would seem much less coherent served on one.

Things you will need

• 1/2 cup of chicken broth

• 01 tbsp soy sauce

• 02 tbsp fish sauce

• 01 tsp white sugar

• 2 tbsp vegetable oil

• 1 pound skinless, boneless chicken thighs, coarsely chopped

• ¼ cup sliced shallots

• 4 cloves garlic, finely minced

• 2 tbsp minced red chilies ( this dish is on the spicier side )

• 1 cup very thinly sliced fresh Thai or Italian basil leaves

• 2 cups hot cooked rice

Steps to Follow

• First , whisk chicken broth, soy sauce, fish sauce, white sugar together in a bowl until well blended.

• Heat large skillet over high heat and add in the oil .

• Add the chicken and stir fry for approx 2 to 3 minutes.

• Next , 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 the sauce mixture to the skillet and cook and stir until sauce has glazed the meat well - Remove from heat.

• Stir in basil - Cook and stir until basil is wilted, about 20 seconds.

• Serve on a bowl of steamed rice with a sunny side up egg and some wilted greens like some bok-choy or baby spinach :)