Ingredients

• 1 lb ground chicken (or finely chopped chicken breast/thigh)
• 1 cup Thai holy basil leaves
• 4 garlic cloves, minced
• 3–5 Thai bird’s eye chilies, chopped (adjust to taste)
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon fish sauce
• 1/2 teaspoon sugar
• Steamed jasmine rice, for serving
• Fried eggs, for topping (optional but recommended)

Instructions

1. Heat oil in a wok or skillet over medium-high heat. Add garlic and chilies, stir-fry for 30 seconds until fragrant.
2. Add ground chicken. Stir-fry until chicken is no longer pink and slightly caramelized, 5–7 minutes.
3. Add soy sauce, oyster sauce, fish sauce, and sugar. Stir to coat evenly.
4. Turn off the heat and toss in Thai basil. Stir until wilted.
5. Serve hot over jasmine rice with a crispy fried egg on top.

Tips & Variations

• No Thai basil? Substitute with Italian basil or fresh mint for a different twist.
• Make it saucier: Add a splash of chicken broth or water with the sauces.
• Try ground turkey or tofu: Both work beautifully with the same seasonings.
• Fry your egg right: Heat oil until shimmering, crack in an egg, and spoon hot oil over yolk until crispy and lacy.

FAQs

Can I make this less spicy?

Yes! Use fewer chilies or substitute with milder varieties like jalapeño or Fresno.

What’s the difference between Thai basil and regular basil?

Thai basil has a slightly spicy, anise-like flavor and is more heat-resistant than sweet basil, holding up better in hot dishes.

Can I prep this ahead?

You can prep the sauce and chop ingredients ahead of time. Cook just before serving for best texture.