Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp black pepper
  • 3 tbsp honey
  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp fresh lime juice
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tsp red chili flakes
  • 1 cup fresh Thai basil leaves
  • 2 tbsp vegetable oil
  • 1 tsp cornstarch
  • 1 tbsp water

Instructions:

  1. Toss the chicken pieces with 1 tbsp soy sauce, sesame oil, and black pepper. Let marinate at room temperature for 10 minutes.
  2. In a small bowl, whisk together honey, oyster sauce, fish sauce, 1 tbsp soy sauce, and lime juice; set aside.
  3. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer and cook undisturbed for 3-4 minutes to develop a golden-brown crust.
  4. Flip the chicken and cook for another 3 minutes until fully cooked through. Remove chicken from the pan and set aside on a plate.
  5. Lower heat to medium in the same pan. Add minced garlic, grated ginger, and red chili flakes, sautéing for 30-60 seconds until fragrant.
  6. Pour the glaze mixture into the pan and simmer, stirring occasionally, until the sauce reduces into a thick, sticky lacquer.
  7. Optional: Stir in the cornstarch and water slurry if additional thickness is desired.
  8. Return the seared chicken to the pan and toss to coat every piece in the glaze.
  9. Remove the pan from heat and immediately fold in the fresh Thai basil leaves until wilted.