Ingredients:

  • 1 lb ground chicken (454 g) — or thinly sliced boneless chicken thigh, cut small
  • 2 tbsp neutral oil (vegetable/peanut/grapeseed) (30 ml)
  • 4–6 garlic cloves, minced (about 20 g)
  • 3–6 Thai bird chiles, thinly sliced (adjust to taste) (or 1–2 serranos) (approx. 5–12 g)
  • 1 small shallot or small sweet onion, thinly sliced (about 60 g)
  • 2 tbsp fish sauce (30 ml)
  • 1 tbsp light soy sauce (15 ml)
  • 1 tbsp oyster sauce (15 ml)
  • 1 tsp granulated sugar (5 g) — or palm sugar
  • 1–2 tbsp water (15–30 ml) — to loosen the sauce if needed
  • 1 packed cup Thai basil leaves (loosely packed) (about 30 g) — Thai holy basil is traditional; Thai sweet basil or regular basil will work
  • 1–2 tsp lime juice (optional) (5–10 ml)
  • Fried eggs (optional) — 1 per serving, sunny side up/runny
  • Lime wedges, to serve

Instructions:

  1. Prep ingredients: mince garlic, thinly slice chiles and shallot, pick basil leaves from stems, and mix the sauce (fish sauce, soy sauce, oyster sauce, sugar, and water) in a small bowl.
  2. Heat pan: preheat a wok or large heavy skillet over medium-high to high heat until very hot; a few drops of water should dance. Add the oil and swirl to coat.
  3. Cook aromatics: add the garlic, chiles, and shallot to the hot oil and sauté briefly (10–30 seconds) until fragrant and the garlic just begins to color; do not burn.
  4. Add and brown the chicken: add the ground chicken, spread to sear briefly, then break up with a spatula. Cook, stirring, until no pink remains and small browned bits form (about 3–4 minutes).
  5. Add sauce and finish: pour in the mixed sauce and 1–2 tablespoons water. Stir and cook 1–2 minutes until the sauce has mostly evaporated and the chicken is glossy. Taste and adjust seasoning or add lime.
  6. Wilt basil and serve: toss in the basil leaves off heat or on very low heat and stir 10–20 seconds until wilted but still bright. Serve immediately over steamed jasmine rice, optionally topped with a runny fried egg and lime wedges.