· 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· 2 cups hot cooked rice
Step 1Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.Step 2Heat 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.Step 3Pour 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.Step 4Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.