Thai Basil Chicken

1/3 cup chicken broth
2 teaspoons oyster sauce
1 tablespoon soy sauce
1 1/2 teaspoons fish sauce
2 teaspoons white sugar
2 tablespoons vegetable oil
1 pound chicken thighs boneless, skinless, and coarsely chopped
1/4 cup shallots thinly sliced
4 cloves garlic minced
3 tablespoons Thai chilies minced, use more or less depending on spice preference
1 cup fresh Thai basil leaves thinly sliced
2 cups steamed rice

In a small bowl, whisk together the chicken broth, oyster sauce, soy sauce, fish sauce, and white sugar until the sugar is dissolved. Set aside.
Heat the vegetable oil in a large skillet or wok over high heat. Add the chopped chicken and stir-fry until it starts to brown, about 2-4 minutes. If there is excess liquid in the pan from the chicken, drain it.
Add more oil to the skillet if needed. Add the sliced shallots, minced garlic, and minced Thai chilies. Stir-fry until they become fragrant, about 2 minutes.
Pour in the sauce mixture. Stir continuously over high heat until the sauce slightly thickens and coats the chicken, about 1-2 minutes.
Stir in the Thai basil leaves and cook until wilted, about 20-30 seconds.
Remove from heat and serve immediately with steamed rice.