15-Minute Thai Basil Chicken (Pad Krapow)

Ingredients

• 14 oz (400g) chicken mince (thigh preferred)
• 3 cloves garlic, minced
• 3 Thai bird's eye chillies, finely sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 large handful Thai basil leaves
• 2 tbsp avocado oil
• 2 fried eggs, for serving
• Steamed jasmine rice, for serving

Instructions

1. Heat oil in a wok over high heat until smoking.
2. Add garlic and chillies. Stir for 10 seconds, no more, or the garlic burns.
3. Add chicken mince. Break it up aggressively and cook for 4-5 minutes until browned and no pink remains.
4. Add soy sauce, oyster sauce, fish sauce, and sugar. Stir through for another minute.
5. Kill the heat. Toss in the Thai basil and stir until just wilted.
6. Serve over rice, topped with a fried egg.

Notes

The basil goes in at the very end off the heat. Cooking it makes it slimy and sad. If you can't find Thai basil, regular basil works but the flavour is different. Can't find bird's eye chillies? Use 1 tsp red pepper flakes or 2 tsp sriracha. For less heat, remove chilli seeds before slicing.