Thai Basil Chicken (Pad Krapow)

Serves 4

Ingredients

• 1 lb ground chicken (preferably dark meat)
• 2 cups Thai holy basil leaves (or Thai basil)
• 6 cloves garlic cloves
• 4-6 Thai bird's eye chilies (adjust for heat)
• 1 medium shallot
• 2 Tbsp oyster sauce
• 1.5 Tbsp soy sauce
• 1 Tbsp fish sauce
• 1 tsp dark soy sauce
• 1 tsp brown sugar
• 3 Tbsp vegetable oil
• 4 eggs
• 4 cups cooked jasmine rice
• 1 cup cucumber slices

Instructions

1. 1Prep all ingredients first: mince garlic, thinly slice shallot, and finely chop chilies (wear gloves).
2. 2Pick holy basil leaves from stems; set aside.
3. 3Mix oyster sauce, soy sauce, fish sauce, dark soy sauce, and brown sugar in a small bowl; set aside.
4. 4Heat vegetable oil in a large wok or skillet over high heat until smoking hot.
5. 5Add minced garlic and chilies; stir-fry 15-20 seconds until fragrant but not burned.
6. 6Add ground chicken; break it up with a spatula and stir-fry 3-4 minutes until mostly cooked and no longer pink.
7. 7Add sliced shallot and stir-fry another 30 seconds.
8. 8Pour in the prepared sauce mixture; stir-fry vigorously for 1 minute until chicken is coated and sauce thickens slightly.
9. 9Add holy basil leaves; toss quickly for 20-30 seconds until wilted. Remove from heat immediately.
10. 10In a separate nonstick skillet, heat remaining oil over medium-high and fry the eggs sunny-side up until edges are crispy and yolks are still runny (about 2-3 minutes).
11. 11Scoop hot jasmine rice into 4 bowls, top each with a generous portion of basil chicken, one fried egg, and a few cucumber slices.
12. 12Serve immediately with extra chilies or fish sauce on the side if desired.