Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering.

Add 4 cloves of minced garlic and 2 finely chopped shallots to the hot oil. Sauté for about 1 minute until fragrant.

Introduce 1 pound of chicken thighs to the pan and cook for 5–7 minutes until golden brown and cooked through.

Stir in 1 sliced red chili and 1 cup of bell pepper. Cook for another 2–3 minutes.

In a bowl, mix together 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 1 teaspoon of fish sauce, 1 teaspoon of sugar, and 1/4 cup of chicken broth. Pour over the chicken and vegetables.

Reduce heat to medium and simmer for 2–3 minutes until the sauce thickens slightly.

Fold in 1 cup of fresh Thai basil leaves and stir until wilted.

Taste and adjust seasoning with salt and pepper. Serve hot over steamed jasmine rice.