1. Pound or minced the chili and garlic together into a fine paste.
2. Combine oyster sauce, fish sauce, sugar; and a little bit of water, stir to dissolve the sugar.
3. In your pan, sauté the garlic-chili paste in a little vegetable oil over medium- high heat until the garlic starts to turn golden.
4. Add chicken and toss until they’re no longer in big clumps. Add the sauce and continue tossing until the chicken is almost done.
5. Remove from heat and stir in the holy basil
6. Taste and adjust seasoning as needed.
7. Serve the stir-fry over rice, top it with the fried egg, and cucumber for garnish.