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Cook the jasmine rice according to package instructions. Typically, combine 2 cups of rice with 3 cups of water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed.
While the rice cooks, prepare the stir-fry sauce. In a small bowl, whisk together the fish sauce, oyster sauce, soy sauce, granulated sugar, and water until the sugar is dissolved. Set aside.
Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and sliced Thai bird's eye chilies. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
Add the ground chicken to the wok. Break up the chicken with a spoon and cook, stirring occasionally, until it is fully browned and cooked through, about 5 to 7 minutes. Drain any excess fat if necessary.
Pour the prepared sauce over the cooked chicken. Stir well to coat the chicken evenly. Continue to cook for 1 to 2 minutes, allowing the sauce to thicken slightly.
Remove the wok from the heat and immediately add the packed Thai basil leaves. Toss quickly until the basil leaves are wilted, about 30 seconds to 1 minute. Do not overcook the basil.
Serve the Thai Basil Chicken Stir-Fry hot over the cooked jasmine rice. If desired, top each serving with a freshly fried egg.

Cook the jasmine rice according to package instructions. Typically, combine 2 cups of rice with 3 cups of water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed.
While the rice cooks, prepare the stir-fry sauce. In a small bowl, whisk together the fish sauce, oyster sauce, soy sauce, granulated sugar, and water until the sugar is dissolved. Set aside.
Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and sliced Thai bird's eye chilies. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
Add the ground chicken to the wok. Break up the chicken with a spoon and cook, stirring occasionally, until it is fully browned and cooked through, about 5 to 7 minutes. Drain any excess fat if necessary.
Pour the prepared sauce over the cooked chicken. Stir well to coat the chicken evenly. Continue to cook for 1 to 2 minutes, allowing the sauce to thicken slightly.
Remove the wok from the heat and immediately add the packed Thai basil leaves. Toss quickly until the basil leaves are wilted, about 30 seconds to 1 minute. Do not overcook the basil.
Serve the Thai Basil Chicken Stir-Fry hot over the cooked jasmine rice. If desired, top each serving with a freshly fried egg.