Thai Basil Chicken

Ingredients

• 6 chilies Thai bird’s eye chilies – roughly chopped (for pounding)
• 6 cloves garlic – roughly chopped (for pounding)
• 1.5 tablespoons neutral oil
• 1 pounds boneless, skinless chicken thighs – finely chopped
• 1 tablespoons light soy sauce
• 1.5 tablespoons fish sauce
• 1.5 tablespoons oyster sauce
• 0.5 tablespoon dark soy sauce
• 1 teaspoons palm sugar – finely grated
• 2 tablespoons water
• 2 cups holy basil leaves – leaves picked
• jasmine rice – steamed (for serving)
• eggs – fried (for serving)

Instructions

1. In a small bowl, whisk together the light soy sauce, fish sauce, oyster sauce, dark soy sauce, palm sugar, and water until the sugar dissolves; set this sauce aside.
2. Pound the garlic and Thai bird’s eye chilies in a mortar and pestle to a rough, chunky paste.
3. Heat a wok or large skillet over high heat until very hot, 1–2 minutes. Add the oil and swirl to coat.
4. Add the chile–garlic paste and stir-fry until fragrant but not browned, 20–30 seconds.
5. Add the chopped chicken, spread it out, and sear briefly. Stir-fry until just cooked through and no longer pink, 3–4 minutes, breaking up any clumps.
6. Pour in the reserved sauce and toss constantly until the chicken is glazed and the sauce is slightly reduced, 1–2 minutes.
7. Turn off the heat, add the holy basil leaves, and toss until just wilted and glossy, 10–20 seconds.
8. Serve immediately over steamed jasmine rice and top with fried eggs, spooning any pan sauce over each portion.