Thai Basil Garlic Stir-Fry (Pad Krapow-Style)

Ingredients

• 250 g ground chicken
• 1 cup Thai basil (or regular basil)
• 4 cloves garlic
• 2 Thai chilies (or serrano), finely chopped
• 1.5 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 tbsp oyster sauce(optional)
• 1 tbsp neutral oil
• 2 eggs
• 1 tsp lime juice(optional)
• 2 cups cooked jasmine rice (for serving)(optional)

Instructions

1. 1

   Prep (about 10 minutes): Finely chop the garlic and chilies. Roughly tear the basil leaves. If using oyster sauce, measure it out.

2. 2

   Cook (about 15 minutes): Heat a large skillet or wok over medium-high heat with the oil. Add garlic and chilies and stir-fry 30–60 seconds until fragrant.

3. 3

   Add the ground chicken and cook, breaking it up, until browned and cooked through, about 6–8 minutes.

4. 4

   Stir in soy sauce, fish sauce, brown sugar, and oyster sauce (if using). Simmer and toss until the mixture turns glossy and slightly thick, about 2–3 minutes. Turn off heat and fold in basil so it wilts but stays bright.

5. 5

   Fry eggs: In a separate small pan, fry eggs sunny-side up (or to your liking) while the stir-fry finishes, about 3–4 minutes. Serve the stir-fry over rice (if using) and top with the fried egg. Squeeze in lime juice if desired.