1/3 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

1/4 cup sliced shallots

4 cloves garlic, minced

2 tablespoons mined Thai chilies, Serrano, or other hot pepper

1 cup very thinly sliced fresh basil leaves

2 cups hot cooked rice

Step 1

Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.

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Step 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 minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.

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Step 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 to 2 more minutes. Remove from heat.

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Step 4

Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

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Chef's Note:

Makes 2 large or 4 small portions.

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Tips:

To slice basil leaves, stack about 5 of them and roll tightly like a cigar. Then slice into ribbons. Make a couple of cuts in the opposite direction for smaller pieces that cook faster.

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Nutrition Facts:

Per Serving: 715 calories; protein 49.8g; carbohydrates 58.6g; fat 30g; cholesterol 155.9mg; sodium 1181.9mg.