Zesty Thai Chicken

Ingredients

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

Directions

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.