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.
Pretty good overall. I think it needed a little more garlic. I might try to add some garlic powder for next time for an extra garlic kick.
This is my new go-to recipe for Thai food! The instructions are clear, and the result is restaurant-quality. The spicy level is just right for me.
It was pretty good. I thought the sauce was a little too sweet for my taste, but overall it was a decent meal. I might try adjusting the sugar next time.
Wow! This recipe is a keeper. The balance of sweet, spicy, and savory is perfect. I used a combination of red and green chilies and it was amazing. Highly recommend!
Great recipe! I appreciate how quick it is to prepare. The sauce is savory and delicious. The basil really makes the dish.
