Ingredients 13 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 14 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
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 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.