Spicy Thai Basil Chicken (Pad Krapow Gai)

Prepare the aromatics by pounding the garlic cloves and Thai chilies together in a mortar and pestle into a rough paste. Heat a wok over medium-high heat, add oil, and stir-fry the paste for 20-30 seconds until golden and pungent.

Add the minced chicken to the wok. Break up any clumps with your spatula and toss continuously. Cook for about 2 minutes until the chicken is mostly cooked through and no longer pink.

Season the stir-fry with oyster sauce, soy sauce, and sugar. Toss vigorously for another minute to ensure the chicken is evenly coated and the sauces start to caramelize/glaze the meat.

Turn off the heat completely. Throw in the handful of holy basil leaves and toss them into the hot chicken. The residual heat will wilt the leaves perfectly without turning them bitter. Serve immediately over jasmine rice.