#794170759969
Belongs to Kitchen Things's Pride
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Spicy Thai Basil Chicken

"(Check bio for recipe)

This lioness is in heat and will be for 2 more days.

Lion Stats
Experience	0 / 100 (0%)
Level	1
Strength	3	Speed	3
Stamina	4	Smarts	4
Agility	3	Skill	8
Born With:	Unknown	Total Stats:	25

Lion Currents
Age	5 years, 4 months old
Hunger	54%
Mood	69%
Sex	Female
Pose	Default
Personality	Gentle (Kind)

Adult Stage

Breeding Info
Father	+{Loki}+ (Deceased)	Mother	.+Moss+. (Deceased)	View Full Heritage
Last Bred	More than 20 days ago	Fertility	Low	View All Cubs Bred (1)

Appearance		Markings
Base	Cameo (Butterfly Skin)	Slot 3: Bushveld Indri (18%) Tier 2 Slot 5: Dim Red (70%) Tier 2 Slot 10: White Rims (60%) Tier 2
Genetics	Cream Medium Countershaded Rare
Eyes	Intense Gold
Mane Type	Scarce
Mane Color	Anjeer
Mutation	None
Marking Slots	10

Equipped Decorations Hide/Show
None!

Lifetime Hunting Results
Total Hunts	0	Successful Hunts	0	Success Rate	0%

Biography
1/3 cup of chicken broth 1 tbsp oyster sauce 1 tbsp soy sauce 2 tsp of fish sauce 1 tsp white sugar 1 tsp brown sugar 2 tbsp vegetable oil 1 lb skin & boneless chicken thighs 1/4 cup of sliced shallots 4 cloves of minced garlic 2 tbsp of minced Thai Chilies, Serrano, or other type of pepper 1 cup of thinly sliced fresh basil leaves 2 cups of cooked rice Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended. Heat 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. Enjoy!

Biography

1/3 cup of chicken broth
1 tbsp oyster sauce
1 tbsp soy sauce
2 tsp of fish sauce
1 tsp white sugar
1 tsp brown sugar
2 tbsp vegetable oil
1 lb skin & boneless chicken thighs
1/4 cup of sliced shallots
4 cloves of minced garlic
2 tbsp of minced Thai Chilies, Serrano, or other type of pepper
1 cup of thinly sliced fresh basil leaves
2 cups of cooked rice

Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.

Heat 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.

Enjoy!

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