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!
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.
Really enjoyed this! It was spicier than I expected, which I loved. I added some green beans, and they worked well. Will definitely be making this again soon.
The recipe was okay, but the taste did not meet my expectations. It was a bit too bland. I needed to add a lot more seasoning to get it right.
This was a great weeknight meal. I appreciated how quickly it came together. I added some bell peppers as suggested, and they were a nice addition. Next time, I might add a little more chili for extra heat.
Good, solid recipe. I like the simplicity of it. Perhaps some more vegetables could have been added without making it overly complicated. Will try that next time.
