Thai Basil Chicken

Just picked up a bunch of Thai Basil from the farm and love, love, love Thai Basil Chicken! I serve it with brown rice but you can eat it with white rice or rice noodles too!

• 1 egg
• 2 tablespoons of oil
• 1 whole chicken breast (or any other cut of boneless chicken)
• 5 cloves of garlic
• 4 Thai red chilies (can use any hot red pepper)
• 1 tablespoon oil for frying
• 1 teaspoon of oyster sauce
• ½ teaspoon light soy sauce
• ½ teaspoon sugar
• 1 splash of dark soy sauce
• 1 nice handful of Thai basil leaves

First, scramble and cook the egg. Set aside. Cut the chicken into small bite sized pieces.

Rinse and peel the garlic and chilies, and pound them. They don't need to be super fine, you just want to bring out the oils and flavors.

Heat your pan on high heat, and add about 1 tablespoon of oil.
When the oil is hot, add the chilies and garlic. Stir fry them for about 20 seconds but don't let them burn. Toss in chicken and stir fry continuously until it's just about fully cooked. 

Add 1 teaspoon of oyster sauce, ½ teaspoon light soy sauce, ½ teaspoon sugar, and finally a splash of dark soy sauce. Keep stir frying for about another 30 seconds. Grab a handful of Thai basil, toss it into the pan, fold it into the chicken, and then immediately turn off the heat. Toss in scrambled egg.