1-Marinate the chicken: Cut 1.3 lb boneless, skinless chicken thighs into ½ inch strips. Toss with 2 teaspoons fish sauce and 1 teaspoon sugar. Let it sit while you prep the sauce.

2-Make the sauce: Whisk together 1 tablespoon oyster sauce, 1 tablespoon soy sauce (or alternative), 1 ½ teaspoons sugar, and 2 tablespoons water. Set aside.

3-Heat the wok: Add 2 tablespoons neutral oil to a wok over high heat.

4-Sear the chicken: Add chicken in one layer. Cook about 2 minutes per side until browned and fully cooked. Remove and set aside.

5-Sauté garlic: Lower to medium heat. Add 8 chopped garlic cloves and cook until golden.

6-Add chilies: Stir in 3 to 4 teaspoons mild to medium chili flakes for 30 seconds until fragrant. Add oil if dry.

7-Simmer sauce: Pour in the sauce and simmer 15-30 seconds until slightly reduced.

8-Combine and finish: Return chicken and juices to the pan. Toss to coat, cooking a bit longer to reduce liquid if needed.

9-Garnish and serve: Top with chopped green onions, cilantro, or Thai basil. Pair with jasmine rice.