Thai Basil Chicken

Thai Basil Chicken

Ingredients

1/3 cup chicken broth	1 tablespoon oyster sauce	1 tablespoon soy sauce, or as needed
1 tablespoon soy sauce, or as needed	2 teaspoons fish sauce	1 teaspoon white sugar
1 teaspoon brown sugar	2 tablespoons vegetable oil
1/4 cup sliced shallots	1 pound skinless, boneless chicken thighs, coarsely chopped
4 cloves garlic, minced	2 tablespoons minced Thai chilies, Serrano, or other hot pepper
2 cups hot cooked rice	1 cup very thinly sliced fresh basil leaves

Directions

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