Thai Basil Chicken

INGREDIENTS

1 lb boneless chicken thighs, cut into bite sized pieces
2 green onions cut into 2″ lengths
1-1.5 cups Thai basil leaves, loosely packed
6 garlic cloves, minced
2 birds eye chilis chopped
2 tbsp neutral oil (I used Peanut)

SAUCE

1 tbsp oyster sauce
2 tsp light soy sauce
2 tsp dark soy sauce
2 tsp sugar
1/4 cup water

1. Combine sauce ingredients, mix, and set aside. 
2. This is a very fast cooking time, be quick. Heat oil in pan over high heat and add garlic and chili.  Cook for 10-20 seconds. 
3. Add the scallion whites and chicken. Cook for a couple minutes until chicken no longer looks pink. 
4. Add sauce and cook until sauce reduces to a silky, glossy consistency. It should coat the back of a spoon but slide off easily.  
5. Toss green part of green onions into pan as well as the basil leaves.  Stir until wilted and turn off the heat. 
6. Serve with hot rice.  Save some fresh basil, finely chopped scallions, and maybe some sesame seeds for garnish.