Ingredients:
For the Fried Egg (Optional, but Recommended):
1 egg
2 tablespoons of oil for frying
For the Basil Chicken:
1 chicken breast (or any other boneless chicken cut, about 200 grams)
5 cloves of garlic
4 Thai chilies
1 tablespoon oil for frying
1 teaspoon of oyster sauce
½ teaspoon light soy sauce
A splash of dark soy sauce
½ teaspoon sugar
1 handful of Thai holy basil leaves
Instructions:
1. First, Fry the Egg:
Heat about 2 tablespoons of vegetable oil in a wok or frying pan over high-medium heat.
When the oil is hot, crack in the egg. Allow it to sizzle and bubble up, and splash some of the hot oil onto the top of the egg (do not flip the egg unless desired).
Cook until the egg reaches your preferred level of doneness. Remove from heat, drain excess oil, and set aside on a plate.
2. Prepare the Basil Chicken:
Cut the chicken into small bite-sized pieces.
Peel and mince the garlic cloves and Thai chilies (alternatively, use a mortar and pestle to lightly pound them).
Pluck a good-sized handful of holy basil leaves from the stems.
3. Cooking the Basil Chicken:
Heat a tablespoon of oil in a wok over high heat.
Add the minced garlic and chilies. Stir-fry for about 20 seconds until fragrant.
Add the chicken. Stir-fry continuously until nearly cooked through (about 2-3 minutes).
If the chicken starts to dry out, add a splash of water.
Add oyster sauce, light soy sauce, sugar, and a splash of dark soy sauce. Stir-fry for another 30 seconds.
Toss in the holy basil leaves, fold them into the chicken, and immediately turn off the heat. The basil only needs to cook for about 5 seconds, as it will continue to wilt from the existing heat.
Notes:
Ensure your rice is cooked and ready before starting to cook. There’s nothing worse than finishing the dish only to realize your rice isn’t ready!
Feel free to adjust the ingredient quantities according to your taste preferences. Taste testing is essential for perfecting Thai dishes to your liking!