1-First Step: Prep and Marinate. Start by cutting 1.3 pounds boneless skinless chicken thighs into ½ inch strips. Place the chicken in a medium bowl and add 2 teaspoons fish sauce and 1 teaspoon sugar. Toss to combine so each strip is lightly coated. Let the chicken sit while you prepare the rest of the ingredients this brief marinating time adds flavor and helps with browning later.

2-Second Step: Prep the Flavor Components. Chop 8 cloves of garlic and measure out 3-4 teaspoons mild to medium chili flakes (or grind whole dried chilies if using whole pods). Combine the sauce ingredients in a small bowl: 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 ½ teaspoons sugar, and 2 tablespoons water. Stir until the sugar dissolves. If your chili flakes are large, blitz them briefly in a spice grinder or mortar and pestle so they toast more evenly.

3-Third Step: Heat the Wok and Sear the Chicken. Place a wok or large skillet on high heat. Heat until very hot, then add 2 tablespoons neutral oil and swirl to coat the bottom. Add the chicken in a single layer and sear without moving for about 2 minutes so the undersides brown nicely. This initial sear creates texture and flavor.

4-Fourth Step: Finish Cooking the Chicken. Flip the chicken and continue to cook, stirring occasionally, for about 2 more minutes until pieces are fully cooked through. Total searing time should be roughly 4 minutes depending on your heat source; the exterior should be browned and the interior opaque. Remove the chicken from the wok and set aside, leaving the oil and any juices in the pan.

5-Fifth Step: Garlic and Chili Toasting. With the heat off, add the chopped garlic to the still-hot wok, then immediately turn the heat to medium. Sauté the garlic gently until it turns golden and aromatic watch it closely because garlic can burn quickly. Add the chili flakes and stir for about 30 seconds until the chilies toast and become fragrant. If the pan looks dry, add a splash more oil (about 1 teaspoon) to prevent burning.

6-Sixth Step: Add the Sauce and Reduce. Quickly pour in the prepared sauce mixture and bring to a simmer. Let the sauce cook for 15-30 seconds until it reduces slightly and becomes glossy. This short simmer integrates flavors without overcooking the garlic.

7-Seventh Step: Return Chicken and Coat. Return the cooked chicken and any collected juices to the wok. Toss everything together so each piece of chicken is well coated with the sauce. Cook for another 30-60 seconds, letting the sauce cling to the chicken. If there is still excess liquid, increase heat briefly to cook it down until the sauce reaches your desired consistency.

8-Final Step: Plate and Serve. Plate the chicken over steamed rice or your chosen carb. Sprinkle with optional garnishes like chopped green onions, cilantro, or Thai basil leaves for brightness. Serve immediately while hot. This recipe pairs beautifully with stir-fried greens or simple steamed vegetables.