Spicy Basil Chicken Stir-Fry

Adapted from https://www.marthastewart.com/1535968/spicy-basil-chicken-stir-fry

Servings: 4

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

Stir together sauces and sugar; prep chicken:

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

Cook half of chicken; repeat with other half:

1) 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:

1) 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:

1) 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.