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Chef John
  • 25 minutes
  • Serves 2

INGREDIENTS

1/3 cup

chicken broth

1 tbsp

oyster sauce

1 tbsp

soy sauce, or as needed

2 tsp

fish sauce

1 tsp

white sugar

1 tsp

brown sugar

2 tbsp

vegetable oil

1 lb

skinless, boneless chicken thighs, coarsely chopped

1/4 cup

sliced shallots

4 cloves

garlic, minced

2 tbsp

minced Thai chilies, Serrano, or other hot pepper

1 cup

very thinly sliced fresh basil leaves

2 cups

hot cooked rice