Prepare the sauce by combining soy sauce, oyster sauce, fish sauce, sugar, and water in a small bowl. Stir until the sugar is dissolved and set aside.
Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and chopped chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Add ground chicken to the wok and break it up with a spatula. Stir-fry until the chicken is cooked through and no longer pink, about 5-7 minutes.
Pour the prepared sauce over the chicken and stir well to combine. Bring the sauce to a simmer and let it cook for a few minutes, allowing the flavors to meld together.
Add the fresh basil leaves to the wok and stir until they are wilted, about 1-2 minutes.
Remove from heat and serve immediately over cooked rice. Garnish with extra basil leaves and sliced chilies, if desired.
Optionally, top with a fried egg for added richness.
