Spicy Basil Chicken Stir-Fry

Ingredients

• 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 safflower 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

Steps

1. Stir together sauces and sugar; prep chicken:

2. Stir together oyster sauce, soy sauce, and sugar. Season chicken with salt; pat dry.

   Cook half of chicken; repeat with other half:

3. 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.

   Cook shallots, garlic, and chiles with chicken:

4. 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.

   Add oyster-sauce mixture and basil, and serve:

5. 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.