Equipment

• Large or medium wok pan
• Spatula
• medium bowl

Ingredients

• 300 g ground chicken (or protein of your choice)
• 6-7 cloves of garlic
• 2-3 Thai bird’s eye chilies (optional – you can add more or leave it out)
• 2 teaspoon fish sauce
• 1/2 tablespoon seasoning soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoon dark soy sauce
• 1 + 1/2 teaspoon granulated sugar
• 1 cup Thai basil
• 1 + 1/2 tablespoon vegetable oil (for stir fry)
• 3 tablespoon vegetable (for frying eggs)
• 2 eggs

Preparation

1. Start out by adding garlic and Thai bird’s eye chilies in your mortar, and use the pestle to mash them together. If you don’t have a mortar and pestle, you also mince the ingredients with a knife.
2. In a medium bowl, combine fish sauce, seasoning soy sauce, oyster sauce, dark soy sauce, and granulated sugar. Stir them until combined and set aside.
3. In a wok or large skillet, heat vegetable oil over high heat.
4. Add in your garlic and Thai bird’s eye chilies from step 1, stir-fry until they are fragrant and light golden brown.
5. Add ground chicken to the wok and stir-fry for 2-3 minutes, once the chicken is nearly cooked, pour in your sauce mixture and continue to stir fry for 2-3 minutes or until the sauce has evaporated.
6. Add Thai basil leaves to the wok, stir until the leaves are wilted and evenly mixed throughout.
7. Serve Thai basil chicken over steamed rice, add a fried egg with a runny yolk on top, enjoy!