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Prepare the sauce: In a small bowl, combine the fish sauce, dark soy sauce, granulated sugar, chicken powder, MSG (if using), water, and oyster sauce. Whisk until the sugar is dissolved and the sauce is well combined. Set aside.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic, chopped shallots, and sliced red chilies. Sauté for about 30 seconds until fragrant.

Add the cubed chicken thighs to the skillet. Stir-fry, breaking up any clumps, until the chicken is cooked through and lightly browned, about 5-7 minutes.

Pour the prepared sauce over the cooked chicken. Toss well to ensure the chicken is evenly coated. Continue to cook for 1-2 minutes, allowing the sauce to thicken slightly.

Stir in the fresh holy basil leaves and additional sliced red chilies (if desired). Toss quickly until the basil just wilts, about 30 seconds to 1 minute. Do not overcook the basil.

Remove from heat and serve immediately over hot steamed white rice. If desired, top each serving with a fried egg with a runny yolk.


Prepare the sauce: In a small bowl, combine the fish sauce, dark soy sauce, granulated sugar, chicken powder, MSG (if using), water, and oyster sauce. Whisk until the sugar is dissolved and the sauce is well combined. Set aside.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic, chopped shallots, and sliced red chilies. Sauté for about 30 seconds until fragrant.

Add the cubed chicken thighs to the skillet. Stir-fry, breaking up any clumps, until the chicken is cooked through and lightly browned, about 5-7 minutes.

Pour the prepared sauce over the cooked chicken. Toss well to ensure the chicken is evenly coated. Continue to cook for 1-2 minutes, allowing the sauce to thicken slightly.

Stir in the fresh holy basil leaves and additional sliced red chilies (if desired). Toss quickly until the basil just wilts, about 30 seconds to 1 minute. Do not overcook the basil.

Remove from heat and serve immediately over hot steamed white rice. If desired, top each serving with a fried egg with a runny yolk.
