- 1 Tbs vegetable oil
- 4 cloves garlic minced
- 1-5 thai “bird” chilies minced with seeds
- 1/2 small onion sliced
- 1/2 lbs ground chicken thigh meat
- 1 Tbs fish sauce
- 2 tsp brown sugar
- pinch of white pepper
- 3 sprigs of Thai Holy Basil, stems removed
- 2 eggs
Heat a small frying pan over medium heat until hot. Add a splash of oil and crack two eggs into the pan and fry until the white part is set, but the yolk is still soft. Transfer the eggs to a plate to keep them from overcooking.
Heat a wok or a cast iron skillet over medium high heat until very hot. Add the oil, garlic and chilies and stir fry until until the garlic is very fragrant. Add the onions and continue stir frying until the onions have wilted. Add the ground chicken and fry until the chicken is cooked.
Season with the fish sauce, sugar and white pepper. If your pan was hot enough you should not have any liquid at the bottom of the pan, but if you do, continue cooking until the liquid is gone. Add the basil and toss a couple of time until the leaves are wilted and bright green.
Serve the basil chicken with jasmine rice and an egg on top of each plate.