Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
  • 2 tbsp neutral oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cups fresh Thai basil leaves
  • 2 stems green onions, sliced into 1-inch pieces
  • 3 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 2 tbsp brown sugar, packed
  • 1 tsp sriracha
  • 1 tbsp water

Instructions:

  1. In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, brown sugar, sriracha, and water until the sugar is completely dissolved.
  2. Pat the chicken thighs dry with paper towels to ensure a proper sear.
  3. Heat the neutral oil in a wok or large stainless steel skillet over medium-high heat until shimmering.
  4. Add the chicken in a single layer. Let it sit undisturbed for 3 minutes to develop a mahogany crust, then stir and cook for another 2-3 minutes until nearly cooked through.
  5. Push the chicken to the sides of the pan. Add the minced garlic and grated ginger to the center and sauté for 30 seconds until fragrant.
  6. Pour the glaze over the chicken and toss constantly for 1-2 minutes until the sauce bubbles and thickens.
  7. Remove from heat and stir in the fresh Thai basil leaves and sliced green onions, allowing the residual heat to wilt the leaves.