Thai Basil Chicken

Mix the fish sauce, soy sauce, dark soy sauce, oyster sauce, sugar, and chicken broth or water in a small bowl and set aside.
2 Tbsp fish sauce, 1.5 Tbsp soy sauce, 2 Tbsp dark soy sauce, 1 Tbsp oyster sauce, 2 tsp granulated sugar, 2 Tbsp low sodium chicken broth
Heat the neutral oil in a wok over high heat. Add the shallot, garlic, and Thai chilies, then stir-fry for about 30 seconds until fragrant.
1 Tbsp neutral oil, 1 shallot, 4 cloves garlic, 3 Thai chilies
Add the ground chicken and a pinch of salt, breaking the chicken apart into small pieces as it cooks. Stir-fry until the chicken is mostly cooked through and lightly browned.
1 pound ground chicken, Pinch of salt
Pour in the sauce mixture, stirring well until the chicken soaks up the sauce, turns evenly browned, and no liquid remains.
Add the Thai basil and stir just until wilted, about 30 seconds. Taste and add another pinch of salt if needed. Then turn off the heat to preserve the basil's aroma.
1.5 cups Thai basil, Pinch of salt
Garnish with chopped green onions, then serve over white rice with a side of sliced cucumbers and top each serving with a fried sunny-side-up egg.
Chopped green onions, Sliced cucumbers, White rice, Eggs