Authentic Thai Basil Chicken (Pad Krapow Gai)

Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.

Add the minced garlic and Thai bird's eye chilies to the skillet. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.

Add the ground chicken to the skillet. Break it apart with a spoon and cook for 5-7 minutes, stirring occasionally, until it is fully browned and cooked through.

While the chicken cooks, combine the fish sauce, oyster sauce, sugar, and chicken broth in a small bowl to create the sauce.

Pour the sauce mixture over the cooked chicken. Stir well to coat all the chicken and cook for 1-2 minutes, allowing the sauce to thicken slightly.

Stir in the holy basil leaves. Cook for 1 minute, or until the basil leaves wilt, ensuring their aroma infuses the dish.

Remove from heat and serve immediately over steamed jasmine rice.