Begin by heating 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.

Once the oil is hot, add 4 cloves of minced garlic and 2 finely sliced shallots. Sauté for about 1 minute until fragrant.

Add 1 pound of sliced chicken thighs to the wok and cook undisturbed for 5-7 minutes until browned.

Stir in the chopped red chili and sliced bell pepper, cooking for an additional 2-3 minutes.

In a separate bowl, mix 3 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 1 teaspoon of fish sauce and 1 teaspoon of sugar. Pour over the chicken and vegetables.

Allow the dish to simmer for 2-3 minutes, stirring occasionally.

Toss in a generous handful of fresh basil leaves and stir until just wilted.

Remove from heat and serve hot over jasmine rice.