Ingredients
Chicken Broth 1/3 cup
Oyster Sauce 1 tbsp
Soy Sauce 1 tbsp
Fish Sauce 2 tsp
White Sugar 1 tsp
Brown Sugar 1 tsp
Vegetable Oil 2 tbsp
Chicken Thighs (boneless) 1 pound
Sliced Shallots 1/4 cup
Garlic (minced) 4 cloves
Thai Chilies (minced) 2 tbsp
Fresh Basil Leaves 1 cup
Cooked Rice (hot) 2 cup
Preparation
Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar and brown sugar together in a bowl until well blended. Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw colour, 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. 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. Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
(Courtesy: www.allrecipes.com)