Chicken with Holy Basil

Ingredients

Vegetable oil

2 tablespoons

Sugar

1 teaspoon

Soy sauce

1 tablespoon

Oyster sauce

1 tablespoon

Fish sauce

1 tablespoon

Bird's eye chili

2, sliced (adjust to taste)

Garlic

3 cloves, minced

Holy basil leaves

1 cup, packed

Chicken breast

1 pound, thinly sliced

Cooked jasmine rice

for serving

Egg (optional)

1, fried (for serving)

Instructions

1. In a wok or large skillet, heat the vegetable oil over high heat until shimmering.
2. Add the minced garlic and sliced bird's eye chili to the hot oil. Stir-fry for about 1 minute until fragrant, being careful not to burn the garlic.
3. Add the sliced chicken breast to the wok and stir-fry for 5-6 minutes or until the chicken is fully cooked and no longer pink in the center.
4. In a small bowl, mix together the fish sauce, oyster sauce, soy sauce, and sugar until well combined.
5. Pour the sauce mixture into the wok with the chicken and stir-fry for an additional 2 minutes, ensuring the chicken is well coated.
6. Add the holy basil leaves to the wok and stir-fry for another minute, until the leaves are wilted but still vibrant.
7. Remove from heat and serve hot over a bed of steamed jasmine rice.
8. If desired, top with a fried egg for an extra touch of authenticity and richness.