In a bowl, mix together soy sauce, oyster sauce, fish sauce, brown sugar, and water. Set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and chopped chilies, stir-fry for about 30 seconds until fragrant.
Add ground chicken to the skillet and cook, breaking it apart with a spoon, until browned and cooked through.
Pour the sauce mixture over the chicken and bring to a simmer. Cook for about 5 minutes, or until the sauce has thickened slightly.
Stir in the fresh basil leaves until they wilt and are well combined.
Serve the Spicy Thai Basil Chicken hot over steamed rice. Garnish with extra basil leaves and a sprinkle of sesame seeds if desired.
Optional: Top with a fried egg for extra richness and flavor.
Very easy to follow and the result was so flavorful. I appreciate the simplicity of the recipe!
Loved the simplicity of this recipe. The freshness of the basil really makes this dish pop. Quick, easy, and flavorful. Definitely will make this again.
Absolutely delicious! The flavors are so authentic, and the basil really shines. Easy to make, and the whole family loved it. I added a little extra chili for extra heat.
Excellent! The best Thai food I've made at home. The recipe is perfect!
It was okay. I found it a little too oily, but the flavor was good.
