In a food processor, place bird’s eye chilies and garlic. Pulse for a few seconds till the mixture becomes paste form. Set aside.
In a bowl, combine all sauce ingredients. Ensure that sugar is well dissolved. Set aside.
In a wok, heat oil over high heat.
Add garlic-chili paste and sauté until aromatic.
Add ground chicken and mix well. Saute until chicken is cooked through.
Add sauce and stir with the rest of ingredients.
Add onions and green beans. Combine with the rest and continue to cook for 2 minutes.
Add basil leaves. Toss and sauté for another minute.
Serve with sunny-side up egg on top. Enjoy!
Inspired by Omnivore’s Cookbook.