Thai Basil Chicken in 20 Minutes

Instructions:

1. In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, fish sauce, brown sugar, and water. Stir until the sugar is fully dissolved and set aside.
2. Mince the garlic, chop the chilies, slice the shallots, and dice the red bell pepper.
3. Heat 2 tbsp of oil in a wok or large cast-iron skillet over medium-high heat. Fry each egg individually until the edges are brown and lacey while the yolk remains runny. Remove and set aside.
4. Add 3 tbsp of oil to the same pan. Sauté the minced garlic, chopped chilies, and sliced shallots for 30–60 seconds until fragrant.
5. Increase heat to high. Add the ground chicken, breaking it apart with a spatula, and sear until the moisture evaporates and the meat is deep golden brown.
6. Stir in the diced red bell pepper and sauté for another 2 minutes until slightly softened but still crisp.
7. Pour the prepared sauce over the chicken. Stir-fry rapidly for 1–2 minutes until the sauce thickens and coats the chicken in a glossy glaze.
8. Turn off the heat and immediately fold in the Thai basil leaves, stirring just until wilted from the residual heat.