Thai basil chicken

Chop chicken into smaller than bite sized pieces. Mix in a bowl with a bit of soy sauce, rice wine vinegar and cornstarch. Leave for 15-20 min in the fridge.

Stack 4-5 leaves of basil on top of each other, roll and slice into shreds.

Whisk chicken broth, oyster sauce, fish sauce, soy sauce and sugar in a small bowl until well blended.

Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry. Stir in garlic and red pepper flakes. Add the sauce to the meat until it browns.

Stir in basil and cook until basil is wilted.

Fry the eggs for 2 min so that the yolk is still runny. Serve with rice and egg on top.