Combine all the ingredients for the sauce in a mixing bowl - chicken stock, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar - mix thoroughly, and set aside.

Heat 2 tablespoons of canola oil in a medium to large skillet over medium-high heat.

Add the chicken thighs and a pinch of salt. The sauce has a lot of salt in it, you be careful not to use too much.

Cook until the pieces no longer look raw on the outside, about 5 minutes. Don't worry if they're not completely cooked at this time because you will cook them a little more in a bit. Once the chicken is cook, remove it to a plate.

Reduce the heat to medium.

Optional Step - if you want to add in other vegetables to the meal like snow peas, bell pepper, onions, etc, do that now. You may need to add a little more canola oil. Again, season with just a pinch of salt.

Add the shallot to the pan and, again, just a little pinch of salt. Stir and cook for about 2 minutes. Add the garlic and the white part only of the green onion. Cook and stir for about 1 minute.

Put the chicken back in the pan along with the Thai chili. Stir and cook for about 2 minutes.

Pour the sauce into the skillet and stir to coat everything. Let the liquid reduce until the sauce turns into a glaze that coats the chicken.

Just before you take the skillet off the stove, add the Thai basil and stir in. Let it wilt.

Serve with Jasmine rice.