I highly recommend doing all preparations ahead of time because this spicy Thai basil chicken dish cooks incredibly quickly. Once you've begun cooking, you won't have time to measure out sauce ingredients or do any chopping.

Make the Thai basil chicken sauce by whisking together the chicken broth, soy sauce, oyster sauce, fish sauce, and brown sugar until the sugar has dissolved. Set it aside for now.

Cut the chicken into large bite-size pieces.

Mince the garlic and thinly slice the shallot and chilis. You can use as many Thai chilis as you want, depending on how spicy you like it.

Heat vegetable oil in a wok or large skillet over high heat. Sauté the chicken pieces until they lose the raw pink colour, about 2-3 minutes.

Stir in the shallot, chilis, and garlic, and stir fry until the shallots begin to caramelize, about 2-3 minutes.

Pour in the prepared sauce, and continue stir frying until most of the liquid has been cooked off, about 1-2 minutes. You want it to be a bit saucy but not too saucy.

Remove the pan from the heat. Add in the Thai basil leaves and fold them into the chicken stir fry. They will cook from the heat from the chicken.

Serve Thai basil chicken with a side of fragrant jasmine rice and garnish with a sprig of Thai basil.