Thai Basil Chicken (Pad Krapow)

Ingredients

• 2 tbsp Oyster Sauce
• 1 tbsp Fish Sauce
• 1 tbsp Soy Sauce
• 1 tsp Dark Soy Sauce
• 2 tsp Granulated Sugar
• 2 tbsp Water
• 4 to 6 Thai Bird's Eye Chilies, minced
• 5 cloves Garlic, minced
• 1 tbsp Vegetable Oil
• 1 lb Ground Chicken
• 1/2 medium Onion, thinly sliced
• 1/2 medium Red Bell Pepper, thinly sliced
• 2 cups, packed Fresh Thai Holy Basil Leaves
• Jasmine Rice, for serving
• 4 Eggs, for serving

Steps

1. 1

   In a small bowl, prepare the sauce by whisking together the oyster sauce, fish sauce, soy sauce, dark soy sauce, sugar, and water until the sugar fully dissolves.

2. 2

   Heat a wok or large skillet over high heat. Once it is very hot, add the vegetable oil.

3. 3

   Add the minced garlic and chilies, stir-frying for 15-30 seconds until their aroma is released.

4. 4

   Add the sliced onion and bell pepper and continue to stir-fry for 1 minute until they begin to soften.

5. 5

   Place the ground chicken into the wok. Use a spatula to break it apart and cook for 3-4 minutes, stirring frequently, until it is completely cooked through and lightly browned.

6. 6

   Pour the prepared sauce mixture over the chicken. Cook for 1 minute, stirring to coat the chicken as the sauce thickens into a glaze.

7. 7

   Turn off the heat and stir in the packed basil leaves until they are just wilted.

8. 8

   Serve immediately over steamed jasmine rice, crowned with a crispy fried egg.