This is a quick meal, perfect for a weeknight when you want something easy and high protein. When I make this, I double the sauce and thicken it with a bit of cornstarch, but follow this recipe for something that is on the drier side. Adapted from Coriander and Lace.

Ingredients

• 1 lb boneless, skinless chicken thigh
• 4 tablespoons vegetable oil
• 1 large shallot, diced
• 1-2 Thai chilis, thinly sliced
• 3 cloves garlic, crushed
• 2 c Thai basil leaves
• 1/2 c chicken broth
• 2 T soy sauce
• 2 T oyster sauce
• 4 t fish sauce
• 4 t brown sugar
• fried eggs (optional)
• cooked white rice

Instructions

Get all of your ingredients ready ahead of time. The dish cooks very quickly, and once you’ve started, you won’t have time to chop or measure out ingredients.

1. To make the sauce, whisk together chicken broth, soy sauce, oyster sauce, fish sauce, and brown sugar until the sugar is dissolved. Set aside.
2. Cut the chicken into large bite-size pieces.
3. In a large skillet or wok, heat vegetable oil over high.
4. Sauté chicken pieces until they lose the raw pink color, 2-3 minutes.
5. Add shallot, chili, and garlic. Cook until shallots begin to caramelize, 2-3 minutes.
6. Add sauce and continue cooking until most of the liquid has cooked off, 1-2 minutes.
7. Remove from heat and stir in Thai basil leaves.
8. Serve Thai basil chicken with a fried egg and white rice.