Ingredients

• 500 gms (1.11 lbs) Chicken breast
• 5 clovess Garlic
• 3 Bird's eye chili
• 2 tbsps Vegetable oil
• 1 tbsp Oyster sauce
• 1 tbsp Soy sauce
• 1 tsp Fish sauce
• 1 tsp Sugar
• 60 mls (0.25 cup) Water
• 1 cup Thai basil leaves
• 1 Onion

Instructions

1. Chop the chicken breast into bite-sized pieces.
2. Mince the garlic and finely chop the bird's eye chilis.
3. Heat the vegetable oil in a wok or large pan over medium-high heat (190°C / 375°F).
4. Add the minced garlic and chopped chilis to the pan, stir-fry until fragrant.
5. Add the chopped chicken to the pan and stir-fry until it is cooked through.
6. Mix in the oyster sauce, soy sauce, fish sauce, and sugar. Stir everything together.
7. Pour in the water and let the mixture cook for a few more minutes until the sauce thickens.
8. Add the Thai basil leaves and stir until they wilt.
9. Serve hot with steamed jasmine rice and optionally, top with a fried egg.

Notes

• Thai Basil Chicken, also known as Pad Krapow Gai, is a popular Thai street food dish.
• Serve it with steamed jasmine rice and a fried egg on top for an authentic experience.