Method
- 01
Pat your chicken thighs dry with paper towels and season with salt and black pepper.
- 02
Heat the vegetable oil in a wok or large cast iron skillet over medium-high heat until shimmering.
- 03
Working in batches if needed, add the chicken to the hot oil and cook until golden brown on all sides. Transfer to a plate.
- 04
In the same wok, add your shallots and garlic, stirring constantly until fragrant.
- 05
Add the sliced bird's eye chili and stir for 30 seconds to release the heat.
- 06
Return the chicken to the wok and stir well to combine.
- 07
Add your fish sauce, oyster sauce, lime juice, and palm sugar. Pour in the chicken stock and stir to combine.
- 08
Simmer over medium heat until the sauce reduces slightly and coats the chicken.
- 09
Remove from heat and fold in the holy basil leaves gently until just wilted.
- 10
Taste and adjust seasoning as needed. Serve immediately over steamed jasmine rice.
