Ingredients
- 1/3 c chicken broth
- 1 TBSP oyster sauce
- 1/2 TBSP soy sauce
- 2 tsp fish sauce
- 1 tsp white sugar
- 1 tsp brown sugar
- 2 TBSP veg oil
- 1 lb skinless, boneless chicken thighs, chopped
- 1/4 c sliced shallots
- 4 cloves garlic, minced
- 2 TBSP minced Thai chilles
- 1 c thinly sliced thai basil
- 2 c hot cooked rice
Directions
- 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, 2-3 minutes. Stir in shallots, garlic and sliced chilles. 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 TBSP of the sauce mixture to the skillet; cook and stir until the 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.