Makes 2 servings

Ingredients

• ⅓ cup chicken broth
• 1 tsp white sugar
• 1 tsp brown sugar
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 2 tsp fish sauce
• 1 pound boneless skinless chicken thighs cut into pieces
• 2 tablespoons vegetable oil
• ¼ cup sliced shallots
• 4 cloves minced garlic
• 2 tablespoons minced serrano or thai chilis
• 1 cup thinly sliced thai basil leaves

Instructions

1. Whisk chicken broth, white and brown sugar, oyster sauce, soy sauce, and fish sauce together in a bowl until sugar is dissolved
2. Chop shallot, chili and mince 4 cloves of garlic
3. Heat skillet over high heat, add vegetable oil. Add chicken and stir fry 3-4 minutes until it loses its pink color
4. Stir in shallot, garlic and chili and sautee 2-3 minutes until some of the juices caramelize on the bottom of the pan.
5. Add a tablespoon of the sauce to the skillet cook and stir until it begins to caramelize 1-2 minutes
6. Add the rest of the sauce, cook and stir until it has deglazed the bottom of the pan. Cook 1-2 minutes and remove from heat
7. Add the basil, stir until wilted
8. Serve over rice