Pad Kra Pao (Thai Basil Chicken)

Ingredients

• 1½ lb ground chicken
• 6 clove garlic
• 4 Thai bird's eye chilies
• 2 cup holy basil leaves
• 1 shallot
• 3 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 2 tbsp vegetable oil
• 2 cup jasmine rice
• 4 eggs (optional)

Steps

1. Cook jasmine rice according to package directions.
2. Mince garlic and chilies. Thinly slice shallot. Combine fish sauce, soy sauce, oyster sauce, and sugar in a small bowl to make the sauce.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic, chilies, and shallot, and stir-fry until fragrant, about 1 minute.
4. Add ground chicken to the skillet and break it apart. Cook until browned and cooked through, about 5-7 minutes.
5. Pour the prepared sauce over the chicken and stir to combine. Cook for 1-2 minutes until the sauce slightly thickens.
6. Stir in the holy basil leaves and cook until just wilted, about 30 seconds.
7. If desired, fry 4 eggs sunny-side up.
8. Serve the Pad Kra Pao immediately over the cooked jasmine rice, topped with a fried egg if using.