Thai Basil Chicken

Stir together fish sauce, soy sauce, oyster sauce and sugar in a small bowl.

Heat vegetable oil in a wok over high heat. Stir-fry garlic and bird's eye chili for 30 seconds.

Add chicken breast and green beans and stir-fry, breaking up the meat, until cooked through.

Pour in sauce, toss for 1 minute, then turn off the heat and stir through thai basil until wilted.

Serve over jasmine rice, topped with a fried egg if you like.