Step 1

Mince the chilis and garlic together until a rough paste forms (see the blog post above for step-by-step pictures). You can also blend both together in a small food processor or use a mortar & pestle.

Step 2

Combine the sauce ingredients in a small bowl and stir until the sugar is dissolved.

Step 3

Add the oil and garlic-chili paste to a large skillet and heat over medium-high heat. Cook until the aromatics are fragrant and the garlic is just barely starting to brown.

Step 4

Add the ground chicken. Move the aromatics onto the chicken using your spatula to prevent the aromatics from burning. Spread out the chicken and let it cook without disturbing for 1 minute, to let the bottom brown. Break apart the chicken, let cook, stirring occasionally, until the chicken is almost cooked through and the chicken juices have cooked off, 2 minutes or so. I prefer to keep some larger chunks of chicken without breaking them into a million pieces.

Step 5

Pour in the sauce and stir to mix well.

Step 6

Add the onion and green beans. Cook for another minute or two, until the sauce is distributed and slightly reduced.

Step 7

Turn off the heat and add the basil leaves. Toss until the leaves are wilted.

Step 8

Serve hot over rice with a crispy fried egg and a squeeze of lime juice.