For the Sauce:
1 Tbsp. sweet Thai soy sauce
2 tsp. Thai soy sauce
1 tsp. fish sauce
For the Chicken:
1 Tbsp. vegetable oil
16oz. (460g.) chicken, finely chopped or ground
1-2 Thai bird’s eye chilis, thinly sliced
2 cloves garlic, thinly sliced
30 whole leaves Thai holy basil
2 cups cooked white rice
2 eggs, cooked sunny-side up
extra fish sauce mixed with thinly sliced bird’s eye chills
In a small bowl, whisk together the sweet Thai soy sauce, Thai soy sauce, and fish sauce.
Heat a large wok over high heat. Add the vegetable oil and, as soon as it begins to steam, add the chopped chicken to the wok, stirring continuously to cook on all sides. When the chicken is nearly cooked through and is golden brown on the outside, about 3 minutes, add the prepared sauce, chilis and garlic to the pan. Cook, stirring continuously, until the sauce has evenly coated the chicken and the garlic becomes tender and caramelized, about 2 minutes. Remove the pan from the heat and stir in the basil.
Serve immediately, with rice, eggs, and extra fish sauce on the side.