In a large wok or frying pan, add 1 teaspoon vegetable oil and heat over medium high heat. When the oil is hot, crack an egg into the oil and let it fry up for about 2-3 minutes, or until it's cooked to your liking. Remove the egg and transfer to a clean plate. Repeat with the remaining eggs. Set aside.

In a small bowl, whisk together the chicken broth, oyster sauce, light soy sauce, dark soy sauce, fish sauce, and 2 teaspoon sugar. Set aside.

Using the same wok, turn up the heat to high and add in the 2 tablespoon oil. Add in the shallots, garlic, and Thai chilies and quickly stir fry until fragrant, about 1 minute. Next, add in the cubed chicken and continue to stir fry for another 2-3 minutes.

Pour in the chicken broth liquid and toss to coast all of the chicken. Be sure to scrape the bottom of the wok to remove any sticky brown bits that are full of flavour.

When most of the chicken broth has evaporated, turn off the heat and add in a large handful of Thai basil. Stir to incorporate the basil into the chicken as the residual heat will continue to wilt the basil. Remove from heat.

Serve the Thai Basil Chicken with fresh hot steamed rice, and a fried egg. Garnish with additional basil leaves. Best served hot.