In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, sugar, and water. Set aside.
Heat vegetable oil in a wok or large skillet over high heat. Add minced garlic and chilies and stir-fry for about 30 seconds until fragrant.
Add ground chicken to the wok and stir-fry, breaking it up with a spatula, until it's cooked through and no longer pink.
Pour the sauce mixture over the chicken and stir well to combine. Bring to a simmer and cook for about 2-3 minutes, until the sauce has slightly thickened.
Add Thai basil leaves to the wok and stir-fry until they are wilted, about 30 seconds.
Remove from heat and serve immediately over rice. Garnish with a fried egg, if desired.
Enjoy your homemade Spicy Thai Basil Chicken!
This recipe is a game changer! The flavors are so authentic. I followed the instructions exactly and it turned out perfectly. The fish sauce is key, don't skip it!
Good recipe, but the instructions could be a little more detailed, especially regarding the sauce. I had to adjust the liquid levels slightly. Still tasted great though.
It was good, but I felt the sauce could use a bit more something. Maybe a touch of brown sugar? The basil flavor was great, though. Overall a decent weeknight meal.
Loved it! Very easy to prepare and the results were amazing. The fresh basil really shines through. I added some chopped bell peppers for extra vegetables.
Very tasty and relatively simple. The heat level was just right, and the stir-fry technique worked perfectly. I will try it again!
