Pound the chilies, garlic, and shallots in a mortar. Set aside.
In a small mixing bowl, whisk in broth, less-sodium soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar until well combined. Set aside.
Cut chicken into small pieces. Set aside.
Heat a large skillet over high heat. Drizzle in oil. When the pan is hot, add the chilies and garlic paste. Keep stirring to prevent burning for about 15-20 seconds.
Add the chicken into the wok/skillet. Stir fry until it loses its raw color, 2 to 3 minutes.
Add the stir fry sauce, cook and stir until sauce begins to caramelize, about 3 minutes or until the chicken is fully cooked and evenly coated with the sauce.
Turn off the heat and stir in the basil. Keep stirring until basil is wilted, about 20 seconds. Serve with rice and fried eggs.