Cut the boneless skinless chicken thighs into thin strips, and place them into a mixing bowl.

Add in 3 tablespoons of oyster sauce and 3 tablespoons of coconut aminos. Toss the chicken to coat it, and marinate in the fridge for at least an hour.

Heat the sesame oil and olive oil in a large skillet over medium high heat.

Place the marinated chicken into the skillet and cook until the chicken is browned and cooked through.

Add in the minced garlic and 2 cups of basil leaves, and cook stirring often until the basil leaves have wilted. If you cannot find Thai basil locally, regular basil can be substituted.

Garnish with fresh basil and salt to taste if desired.

Serve over a bed of white or cauliflower rice.