In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, brown sugar, and water. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and chilies and stir-fry for about 30 seconds, or until fragrant.
Add the ground chicken to the skillet and cook, breaking it up with a spatula, until browned and cooked through. Drain any excess fat.
Pour the prepared sauce 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.
Remove the skillet from the heat and stir in the fresh basil leaves until they are wilted.
Serve the Spicy Thai Basil Chicken over cooked rice. Top with a fried egg, if desired.
Garnish with extra fresh basil leaves and sliced chilies.
