Thai Basil Chicken

Heat oil in a wok or large skillet over high heat.

Add minced garlic and chilies; stir-fry for 30 seconds until fragrant.

Add ground chicken and cook, breaking up lumps, until browned and no longer pink.

Stir in fish sauce, oyster sauce, soy sauce, and sugar. Cook for 1–2 minutes.

Remove from heat and toss in Thai basil leaves until wilted.

Serve immediately over steamed jasmine rice.