2 lbs. boneless, skinless chicken thighs, coarsely chopped (you can use chicken breast to make this lighter)
2 shallots, very thinly sliced and halved
10 garlic cloves, minced tiny
2 Serrano chilis, de-seeded, minced tiny
1 cup chicken broth
3 Tbsp. oyster sauce
3 Tbsp. soy sauce
2 Tbsp. fish sauce
2 Tbsp. brown sugar, separated
1 Tbsp. granulated sugar
1 cup basil, sliced thin
Salt and pepper
In a bowl, combine the chicken broth, oyster sauce, soy sauce, fish sauce, 1 tablespoon brown sugar and granulated sugar. Set aside.
Swirl olive oil in a large pan over medium heat. Add chicken, season with salt and pepper, and cook until the pink starts to subside, about three minutes. Add the shallots, garlic, chilis and the second tablespoon of brown sugar. Cook until chicken begins to brown and veggies are soft, another 5-7 minutes. Add sauce and cook until thickened and heavily reduced, to the point that the chicken may begin to stick to the bottom, about 15/20 minutes. At the very end, just before serving, add basil and stir.
Serve over white rice. Quick tip: when making rice, after pouring it into the boiling water, let it absorb the water by about half, then put in about a tablespoon of butter. You’ll get creamy, sticky delicious rice.