Prepare the sauce by combining
Oyster Sauce (1 Tbsp)
Light Soy Sauce (1/2 Tbsp)
Dark Soy Sauce (1 tsp)
Palm Sugar (1/2 Tbsp)
Fish Sauce (1/2 Tbsp)
. Set aside.
Cooking Oil (2 Tbsp)
in a wok over medium high heat. Saute
Garlic (3 cloves)
until garlic is slightly brown on the edges.
Ground Chicken (1 lb)
to the wok and stir-fry until fully cooked, about 4-5 minutes.
Stir in the sauce and toss until well combined.
Fresh Thai Basil (1 cup)
and stir-fry until the leaves have wilted.
Transfer the dish to a serving bowl and top with
Red Bird's Eye Chili Pepper (2)
Serve with steamed jasmine rice and