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.
Great recipe! I appreciate how quick it is to prepare. The sauce is savory and delicious. The basil really makes the dish.
This is a fantastic recipe! So quick and easy to make, and the flavor is incredible. Definitely recommend making this!
Very tasty! The ground chicken was perfectly cooked, and the sauce had a lovely depth of flavor. I used fish sauce and it was perfect.
This was a great weeknight meal. The sauce was fantastic, and the chicken cooked perfectly. I might try adding some bell peppers next time for some added vegetables.
I found the recipe a little bland, even after adding extra chili. Maybe I did something wrong, but I was expecting more flavor.
