Thai Basil Chicken

One of my sons has some rampant basil going, so this has been a favorite this summer.  Really delicious, easily multiplied to feed a crowd.

• 1/3 cup chicken broth
  
  
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce, or as needed
• 2 teaspoons fish sauce
• 1 teaspoon white sugar
• 1 teaspoon brown sugar
• 2 tablespoons vegetable oil

• 1 pound skinless, boneless chicken thighs, coarsely chopped
• 1/4 cup sliced shallots
• 4 cloves garlic, minced
• 2 tablespoons minced Thai chilies, Serrano, or other hot pepper
• 1 cup very thinly sliced fresh basil leaves
• 2 cups hot cooked rice

1. Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
2. 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.
3. 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.
4. Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.