Thai Basil Chicken (Pad Krapow Gai)

Ingredients

• 1 lb ground chicken
• 1 cup fresh Thai basil leaves (packed)
• 6 garlic cloves, minced
• 4 Thai red chilies, thinly sliced (adjust to taste)
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 2 tsp dark soy sauce
• 1 tsp sugar
• 2 tbsp vegetable oil
• 2 large eggs
• 2 cups cooked jasmine rice
• 2 tbsp water

Instructions

1. 1

   In a small bowl, mix oyster sauce, soy sauce, fish sauce, dark soy sauce, sugar, and water to make the sauce. Set aside.

2. 2

   Heat 1 tbsp oil in a wok or large skillet over the highest heat until smoking. Add garlic and chilies. Stir-fry for 30 seconds until fragrant.

3. 3

   Add ground chicken, breaking it into small pieces. Stir-fry on high heat for 4–5 minutes until no longer pink and beginning to crisp slightly.

4. 4

   Pour the sauce over the chicken and toss to coat. Cook for 1–2 more minutes until the sauce is absorbed and slightly caramelized.

5. 5

   Turn off heat and fold in the fresh Thai basil leaves. The residual heat will wilt them perfectly.

6. 6

   In a separate pan, heat remaining oil over high heat. Fry eggs sunny-side up with crispy edges.

7. 7

   Divide jasmine rice between two plates. Top with the Thai basil chicken and a fried egg. Serve immediately.