Ingredients:

  • 2 tbsp vegetable oil (or peanut oil) (30 ml)
  • 4 cloves garlic, minced (approx. 2 tsp)
  • 2-5 Thai chilies, finely chopped (adjust to taste)
  • 1 lb ground chicken (450g)
  • 2 tbsp fish sauce (30ml)
  • 1 tbsp soy sauce (15ml)
  • 1 tbsp dark soy sauce (15ml)
  • 1 tbsp oyster sauce (15ml)
  • 1 tsp sugar (granulated or palm sugar) (5g)
  • 1/4 cup chicken broth or water (60ml)
  • 1 cup holy basil leaves (or Thai basil if holy basil is unavailable), loosely packed
  • Cooked jasmine rice, for serving
  • Fried egg (optional), for serving

Instructions:

  1. Prepare Ingredients: Mince garlic and chilies. Have all sauce ingredients measured and ready to go. Make sure chicken is ready.
  2. Sauté Aromatics: Heat oil in a wok or large skillet over high heat. Add garlic and chilies and sauté until fragrant (be careful not to burn the garlic), about 30 seconds.
  3. Cook Chicken: Add ground chicken to the wok and break it up with a spatula. Cook until no longer pink, about 3-5 minutes.
  4. Add Sauce: Pour in the fish sauce, soy sauce, dark soy sauce, oyster sauce, sugar, and chicken broth (or water). Stir well to combine and coat the chicken.
  5. Simmer and Thicken: Bring the sauce to a simmer and let it thicken slightly, about 1-2 minutes.
  6. Add Basil: Stir in the basil leaves and cook until wilted, about 30 seconds.
  7. Serve Immediately: Serve hot over jasmine rice, topped with a fried egg (if desired).