Spicy Thai Basil Chicken Stir-Fry (Pad Kra Pao Gai)

1.Prepare all ingredients: mince garlic, slice chilies, and pick basil leaves from stems.

2.Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.

3.Add minced garlic and sliced bird's eye chilies to the wok; stir-fry for about 30 seconds until fragrant but not burnt.

4.Increase heat to high and add the minced chicken to the wok. Break up the meat with a spatula and stir-fry until it turns opaque and starts to brown, about 3-4 minutes.

5.Add soy sauce, fish sauce, oyster sauce, dark soy sauce, and palm sugar to the chicken. Stir well to combine and cook for another 1-2 minutes, allowing the flavors to meld and the sauce to slightly thicken.

6.Taste and adjust seasoning with salt if needed.

7.Turn off the heat and immediately stir in the fresh holy basil leaves, tossing until wilted and evenly distributed.

8.If using, heat a separate small frying pan over medium-high heat with a little oil and fry eggs sunny-side up until the edges are crispy but yolks remain runny, about 2-3 minutes.

9.Serve the spicy Thai basil chicken stir-fry hot over steamed jasmine rice, topped with a crispy fried egg if desired.