Serves 2

Adapted from Eating Thai Food

• 10 cloves garlic, coarsely chopped

• 6-8 Thai chilies, coarsely chopped

• 6 tablespoons vegetable oil, divided

• 2 eggs

• 2 chicken breasts, cut into bite-sized pieces

• 2 teaspoons oyster sauce

• 1 teaspoon light soy sauce

• 2 splashes dark soy sauce

• 2 handfuls Thai basil leaves

1. Add the coarsely chopped garlic and chilies to a mortar and pestle. Pound them together until the oils have been released and the two ingredients start mixing together. Set aside.

2. Heat a wok or frying pan over medium-high heat. As it’s heating up, add 4 tablespoons of vegetable oil to the wok. Once the oil is hot and sizzling, crack the eggs over the wok and drop them in. Fry the eggs, letting them sizzle and bubble while splashing some of the hot oil over them (don’t flip the eggs), until it’s reached your preferred doneness.

   • For a slightly runny egg, aim for about 1.5 - 2 minutes (depending on the heat of you wok).

3. Once the eggs are done, remove them from the wok, drain the excess oil, and set aside for serving.

4. Increase the stove temperature to high heat. As the wok is heating up, make sure there are 2 tablespoons of vegetable oil in the wok. Add the remaining reserved oil if you need it.

5. Toss the garlic and chilies into the wok. Stir fry quickly for about 20 seconds or until they are very fragrant. Be sure they don’t burn!

6. Quickly, add the chicken to the wok and stir fry continuously until cooked through, about 2 - 3 minutes. If the chicken starts to get dry, add a few splashes of water.

7. Add the oyster sauce, light soy sauce, dark soy sauce and sugar to the wok. Stir everything together for another 30 seconds.

8. Add the Thai basil leaves to the wok, fold it into the chicken, and immediately turn off the heat.

9. Serve over rice.

10. Enjoy!