Zesty Thai Chicken
½ Cup Chicken Broth
1 Tablespoon Corn Starch
1 Tablespoon Oyster Sauce
3 Tablespoon Soy Sauce, Or As Needed
3 Teaspoons Fish Sauce
1 Teaspoon White Sugar
1 Teaspoon Brown Sugar
3 Tablespoons Vegetable Oil
1 Pound Skinless, Boneless Chicken Thighs, Coarsely Chopped
¼ Cup Sliced Shallots
4 Cloves Garlic, Minced
2 Tablespoons Minced Thai Chilies, Serrano, to Taste
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, cornstarch together in a bowl until well blended.
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 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 3 Whisk and 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 4 Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.