In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, sugar, and chicken broth. Set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and chili peppers and cook until fragrant, about 30 seconds.
Add ground chicken to the skillet and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
Pour the sauce over the chicken and bring to a simmer. Cook until the sauce has thickened slightly, about 2-3 minutes.
Stir in the Thai basil leaves and cook until wilted, about 1 minute.
Serve immediately over rice. Garnish with a fried egg and a sprinkle of extra basil, if desired.
Enjoy!
