Heat wok or large skillet over medium-high heat for 2 minutes. Add 1 tablespoon neutral oil and swirl to coat the pan. The oil should shimmer but not smoke.
Add minced garlic and sliced bird's eye chilies to the hot oil. Stir constantly for 20 seconds until fragrant but not browned.
4-5 cloves garlic, 2-4 piece bird's eye chilies
Add ground chicken and break into small pieces with a spatula. Stir-fry for 3-4 minutes until the chicken turns opaque with no pink remaining. Let it sear for 30 seconds between stirs to build caramelized edges.
1 lb ground chicken
Pour in fish sauce, soy sauce, oyster sauce, and white sugar. Toss chicken to coat evenly and cook for 1 minute until the sauce reduces slightly and clings to the meat. Add green beans now if using.
2 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp white sugar, 0.5 cup green beans
Turn off heat and stir in Thai holy basil leaves. Toss for 30 seconds using residual heat to wilt the basil without cooking it fully. Serve immediately over jasmine rice.
1 cup Thai holy basil leaves
