Ingredients:

  • 1 lb ground chicken or finely diced chicken breast
  • 4 cloves garlic, minced
  • 5 Thai bird's eye chilies, finely chopped
  • 1 shallot, thinly sliced
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 1 tbsp water
  • 1 cup fresh Thai holy basil leaves
  • 2 tbsp neutral oil

Instructions:

  1. Whisk together the oyster sauce, soy sauce, fish sauce, brown sugar, and water in a small bowl.
  2. Heat neutral oil in a wok or cast-iron skillet over high heat until shimmering. Add sliced shallots and sauté for 30 seconds.
  3. Stir in the minced garlic and chopped chilies, cooking for 20–30 seconds until fragrant but not browned.
  4. Add the ground chicken and spread it across the pan. Let it sear undisturbed for 2 minutes to develop a mahogany crust, then break it apart and cook until no longer pink.
  5. Pour the prepared sauce mixture over the chicken and stir-fry for 1–2 minutes until the sauce reduces into a glossy glaze.
  6. Turn off the heat immediately and fold in the fresh basil leaves, stirring for 10 seconds until just wilted.