3+ servings
Ingredients:
- 1/2 cup and 1 tablespoon chicken broth
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce, or as needed
- 1 tablespoon and 1 teaspoon fish sauce
- 2 teaspoons white sugar
- 2 teaspoons brown sugar
- 1/4 cup vegetable oil
- 2 pounds skinless, boneless chicken thighs, coarsely chopped
- 1/2 cup sliced shallots
- 8 cloves garlic, minced
- 1/4 cup minced Thai chilies, Serrano, or other hot pepper (I have used dandicut peppers)
- 2 cups very thinly sliced fresh basil leaves
- 4 cups hot cooked jasmine rice
Directions:
- Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended. Step 1
- 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. Step 2
- 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. Step 3
- Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice. Step 4