Ingredients:

  • 4 cloves (12g) garlic, minced
  • 3-5 Thai bird's eye chilies (10g), minced
  • 1 shallot (25g), finely diced
  • 1 lb (450g) ground chicken
  • 2 tbsp (30ml) neutral oil
  • 1 tbsp (15ml) oyster sauce
  • 1 tbsp (15ml) soy sauce
  • 1 tsp (5ml) fish sauce
  • 1 tsp (5g) coconut sugar
  • 1 tbsp (15ml) water
  • 1 cup (30g) fresh Thai holy basil leaves
  • 1 lime, cut into wedges

Instructions:

  1. Whisk the oyster sauce, soy sauce, fish sauce, coconut sugar, and water in a small bowl. Note: Mixing the sugar in now ensures it dissolves instantly in the pan.
  2. Mince the garlic and Thai bird's eye chilies together into a rough paste.
  3. Heat the neutral oil in your skillet until it's shimmering and almost smoking.
  4. Add the garlic, chilies, and shallots, stirring for 30 seconds until they smell fragrant but aren't brown.
  5. Crank the heat to maximum and add the ground chicken.
  6. Spread the chicken in a thin layer and leave it undisturbed for 2 minutes until the bottom is mahogany brown and crispy.
  7. Break up the chicken with your spatula and stir fry for another 2 minutes until fully cooked.
  8. Pour in the prepared sauce and stir fry rapidly for 60 seconds until the sauce becomes a glossy glaze.
  9. Turn off the heat immediately and fold in the fresh basil leaves until just wilted.
  10. Squeeze fresh lime wedges over the top just before serving.