In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, dark soy sauce, sugar, and lime juice. 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.
Add ground chicken to the wok. Break it up with a spatula and stir-fry until it's no longer pink.
Pour the sauce mixture over the chicken. Stir-fry until the chicken is well coated and the sauce has thickened slightly.
Add fresh Thai basil leaves to the wok. Stir-fry until the basil is wilted and fragrant, about 30 seconds.
Serve the Spicy Thai Basil Chicken immediately over steamed rice. Top with a fried egg, if desired.
Garnish with extra basil leaves and a drizzle of sesame oil (optional) before serving.
Easy to make and full of flavor! I was a little hesitant about the amount of chili, but it turned out to be perfect. I served it with jasmine rice and a side of cucumber salad. Delicious!
I found this recipe to be bland. I added a lot more chili, garlic, and fish sauce, and even then, it still needed something. Maybe I did something wrong.
It was good, but not amazing. I found the sauce a little too sweet. I'll try adjusting the sugar next time. The basil was fresh and fragrant, which was definitely a plus.
This was a quick and easy weeknight meal. The flavors were spot on! I followed the recipe exactly and the chicken was cooked perfectly. The only thing I would change is using a bit less chili next time. It was a little too spicy for my kids.
It was a decent recipe. The cooking time was accurate. However, I felt like the chicken could have been more flavorful. Maybe marinating it beforehand would help.
