Pad kra pao gai

Method

1. 1 Chop the chicken breast into coarse pieces with a knife instead of using ground meat; coarse pieces help retain moisture.
2. 2 Crush the garlic and chili peppers in a mortar, then sauté them for 30 seconds in a very hot pan.
3. 3 Sauté the minced chicken over high heat for 3 minutes. Chicken dries out faster than pork, so don't sauté it for more than 3 minutes.
4. 4 Add the chopped green beans and stir-fry for 60 seconds until they are still crispy.
5. 5 Season with fish sauce, oyster sauce, and sugar, then stir for 40 seconds to coat the meat with the sauce.
6. 6 Turn off the heat, add the basil leaves, stir for 15 seconds, then serve with rice and a fried egg.