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!
Not bad, but not amazing. I followed the recipe exactly but felt it was missing something. Maybe a bit more umami? I'll try adding some fish sauce next time.
Excellent recipe! The aroma while cooking was fantastic, and the taste matched the promise. I highly recommend this dish to anyone who enjoys Thai food. The fresh basil is key!
It was alright. I found the sauce a bit overpowering. Maybe next time I will use less of it or add some water to thin it out.
Very tasty and quick to prepare. I added some sliced onions for extra texture. The spice level was just right for me. Great recipe overall.
