Ingredients
Instructions
Prep ahead
- mince boneless chicken thighs.
- chop garlic cloves and thai chilies.
- mix sauce: 1 tbsp soy, 1 tbsp fish sauce, 1 tbsp oyster sauce, 1 tsp sugar.
- pick thai basil leaves; rinse.
- cook jasmine rice; keep warm.
Cooking steps
Heat 1 tbsp oil in wok over high; add garlic and chilies; stir 15 sec until fragrant.
Add minced chicken; stir-fry 4 min until no pink remains.
Pour sauce; cook 1 min, stirring, until liquid nearly gone.
Toss in basil leaves; stir just until wilted and glossy.
Serve immediately over hot rice, optionally topped with fried egg.
(active time ≈ 10 min | total ≈ 15 min)