Thai Basil Chicken

Instructions

1. Prepare the sauce
   In a small bowl, mix together the oyster sauce, fish sauce, soy sauce, dark soy sauce, sugar, and water or chicken stock. Stir until the sugar dissolves completely. Set aside.
2. Heat the wok
   Place a wok or large frying pan over high heat. When hot, add the vegetable oil, garlic, and chilies. Stir-fry for about 30 seconds until fragrant but not burnt.
3. Cook the chicken
   Add the ground chicken to the wok, breaking it up with a spatula. Stir-fry for 3-4 minutes until the chicken is nearly cooked through with no pink remaining.
4. Add the sauce
   Pour the prepared sauce mixture into the wok and stir well to coat the chicken. Continue cooking for 1-2 minutes, allowing the sauce to reduce slightly.
5. Finish with basil
   Turn off the heat and add the holy basil leaves. Stir quickly to incorporate the basil, allowing it to wilt from the residual heat but still retain its aromatic properties.
6. Prepare eggs (optional)
   If using, fry eggs in a separate pan until the whites are set but the yolks are still runny. This creates the perfect topping for the dish.
7. Serve
   Serve the pad krapow hot over jasmine rice. If using, place a fried egg on top of each portion. The runny yolk creates a delicious sauce when mixed with the spicy chicken.