4 teaspoons Oyster Sauce
2 teaspoons Soy Sauce
1 tablespoon Sugar
1 ¼ pounds Boneless, Skinless Chicken Thighs, cut into 1-inch pieces
Kosher Salt
4 tablespoons Oil
1 cup thinly sliced Shallots, (from 3 medium)
3 tablespoons minced Garlic, (from 5 to 6 cloves)
2 tablespoons minced Serrano or Thai Chile
2 cups loosely packed Fresh Basil , leaves, plus more for serving
Cooked jasmine Rice and Lime Wedges, for serving
Stir together oyster sauce, soy sauce, and sugar. Season chicken with salt; pat dry. Heat a large skillet or wok over high; swirl in 2 tablespoons oil. Add half of chicken and cook, undisturbed, until browned on bottom, about 3 minutes. Transfer to a plate; repeat with remaining 2 tablespoons oil and chicken, leaving second batch in skillet.
Return first batch of chicken to skillet along with shallots, garlic, and chile. Cook, stirring constantly, until fragrant and chicken is cooked through, 1 to 2 minutes. Stir in oyster-sauce mixture, then basil. Remove from heat; continue stirring until basil just wilts and sauce coats chicken. Serve immediately with rice, lime wedges, and basil leaves.