Begin by finely chopping garlic (or use a garlic press) and green chilies.
5 garlic cloves, 1 medium mild hot green pepper,
Heat oil in a nonstick pan or wok over medium-high heat. Add onions or shallots, sauté for a few minutes, then add garlic and green chili. Ensure sufficient oil for fragrance.
½ cup brown onion or shallot, Avocado oil for cooking
After 30 seconds, add ground meat. Cook chicken until no longer pink, ensuring it stays juicy without overcooking.
8 oz ground chicken
Add sauces, red chili, and basil to the cooked mixture.
½ cup Thai basil or regular basil, 1 medium red chili, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce low sodium if possible and gluten-free if using, 1 tablespoon maple syrup or 2 teaspoon liquid honey, 1 teaspoon garlic chili sauce or sriracha, 1 tablespoon oyster sauce, 1 tablespoon fish sauce
Stir until basil wilts, maintaining vibrant color. If it's too dry, add water for more sauce.
Serve over steamed rice with a fried egg, prawn crackers for irresistible creaminess. Top with green onions, more basil, sesame seeds.
1 cup uncooked rice for serving, 2-3 stalks of green onion for garnish, More basil leaves, Prawn crackers, 2 fried eggs, Sesame seeds
