1. Prepare Ingredients (Mise en Place):

• Gather all your ingredients. Coarsely chop the chicken thighs into small, bite-sized, somewhat irregular pieces. Thinly slice the shallots. Mince the garlic and the Thai chilies (wear gloves if sensitive!). Very thinly slice (chiffonade) the fresh basil leaves.
• Cook your rice according to package directions so it’s ready when the stir-fry is done.

2. Mix the Sauce:

• In a small bowl, whisk together the ⅓ cup chicken broth, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 2 teaspoons fish sauce, 1 teaspoon white sugar, and 1 teaspoon brown sugar until the sugars are mostly dissolved and everything is well blended. Set aside.

3. Stir-fry Chicken:

• Heat a large wok or heavy skillet over high heat until very hot (oil should shimmer or a drop of water evaporates instantly).
• Drizzle in the 2 tablespoons of vegetable oil, swirling to coat the bottom.
• Add the coarsely chopped chicken to the hot wok. Stir-fry quickly, spreading the chicken out, until it loses its raw pink color and starts to lightly brown in spots, about 2 to 3 minutes.

4. Add Aromatics and Chilies:

• Push the chicken to one side of the wok. Add the sliced shallots, minced garlic, and minced Thai chilies to the cleared space.
• Continue cooking on high heat, stir-frying the aromatics and chilies for about 1 minute until fragrant. Then, stir everything together with the chicken.
• Continue to cook and stir until some of the chicken juices start to caramelize on the bottom of the wok, about 2 or 3 more minutes.

5. Deglaze and Add Sauce:

• Add about a tablespoon of the prepared sauce mixture to the wok. Cook and stir quickly, scraping the bottom of the wok to loosen any caramelized bits (deglazing), until this small amount of sauce begins to caramelize, about 1 minute.
• Pour in the rest of the prepared sauce mixture. Cook and stir until the sauce has fully deglazed the bottom of the wok and comes to a vigorous simmer.
• Continue to cook and stir until the sauce glazes onto the meat and thickens slightly, about 1 or 2 more minutes.

6. Stir in Basil:

• Remove the wok from the heat.
• Immediately add the 1 cup of thinly sliced fresh basil leaves to the hot chicken and sauce.
• Cook and stir for about 20 seconds, just until the basil is wilted and has released its fragrance. Do not overcook the basil.

7. Serve:

• Serve the Spicy Thai Basil Chicken immediately over hot cooked jasmine rice.
• Enjoy the incredibly aromatic and flavorful dish! A traditional accompaniment is often a crispy fried egg (khai dao) on top.