Minced Chicken 6-7 Thai chilis (I bought a big bag and froze them. They thaw quickly in a mortar and pestle) 6 cloves of garlic Sliced green beans Basil (I had to use Italian basil from our garden, no access to Holy Basil here in Ohio) 2 eggs For the sauce: Soy sauce (dark and light), fish sauce, oyster sauce, sugar
Ground the garlic and chilis into a paste with a touch of oil. Heat a wok on high, pour in a neutral oil, fry eggs to your liking. Remove eggs from the wok, add oil if necessary, and fry the garlic chili paste. Once fragrant, add your chicken and stir fry until cooked through and the water has evaporated. Add the green beans and stir fry. Add the sauce and let reduce. Turn the heat off, add your basil. Serve over rice and top with your eggs.