Step 1: Prepare Your Ingredients
Before you start cooking, get everything prepped. Mince the garlic, slice the chilies, and measure out your sauces. Thai cooking moves fast, and having your ingredients ready makes the process smooth and stress-free.

Step 2: Heat the Oil and Sauté Aromatics
In a large wok or skillet, heat the oil over medium-high heat. Once hot, toss in the garlic and chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.

Step 3: Cook the Chicken
Add the ground chicken to the wok. Break it up with a spatula and stir-fry until it’s fully cooked and starting to brown slightly, about 5–7 minutes. If you’re using chopped chicken breast or thigh, make sure it’s cooked through and slightly seared.

Step 4: Add the Sauces
Pour in the soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. Stir everything together to coat the chicken in the savory sauce. Let it cook for another 2–3 minutes to allow the flavors to blend and the sauce to thicken slightly.

Step 5: Stir in the Basil
Turn off the heat and immediately toss in the Thai basil leaves. Stir them through the hot chicken until just wilted. You want them vibrant and fragrant, not cooked down to mush.

Step 6: Serve It Up
Scoop the chicken over a bowl of steamed jasmine rice. Top with a crispy fried egg if you like—just fry it in a little oil until the edges are lacy and the yolk is still runny. The richness of the egg takes the dish to another level.