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Heat vegetable oil in a large pan or wok over high heat.
Add the chopped chicken thighs and cook until browned and cooked through.
Add the sliced shallots, minced garlic, and minced Thai chilies. Stir-fry for 1-2 minutes until fragrant.
Pour in the chicken broth, soy sauce, oyster sauce, fish sauce, white sugar, and brown sugar. Stir to combine.
Add the sliced basil leaves and stir-fry for another minute.
Serve hot with rice or noodles.
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