
0 servings
What you need

tbsp soy sauce

tsp fish sauce
tsp light-brown sugar

cup chicken broth
tbsp vegetable oil

lb skinless boneless chicken breast

shallot

garlic
tbsp thai chili

cup basil

cup basmati rice
Instructions
Whisk the broth, oyster sauce, soy sauce, fish sauce, 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 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. 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.View original recipe
