In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, sugar, and water. Set aside.
Heat 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 break it apart with a spatula. Cook until browned, about 5-7 minutes.
Pour the sauce mixture over the chicken and stir well to combine. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly.
Add the fresh Thai basil leaves to the skillet and stir until wilted, about 1 minute.
Remove from heat and serve immediately over rice. Garnish with a fried egg (optional).
Enjoy your delicious Spicy Thai Basil Chicken!
Amazing! This recipe is a winner. The balance of flavors is perfect - spicy, savory, and a hint of sweetness. I've made it twice already, and everyone loves it. Definitely a keeper!
This is my go-to weeknight meal now. It's flavorful, easy, and always a crowd-pleaser. The key is to use fresh Thai basil. Highly recommend this recipe!
Absolutely delicious and authentic-tasting! I used the recommended amount of chilies and it was perfectly spicy. The best Pad Kra Pao Gai I have ever made!
I had some issues. I'm not sure if I overcooked the chicken, or the sauce was too thick, but it was a bit dry. I will try again and be more careful with the cooking time.
A decent recipe. I found that the sauce could have used a bit more salt. Also, it would be helpful to specify the type of soy sauce to use. Otherwise, it's a quick and easy meal.
