Servings: Calorie and Macros per serving (4 servings total, excluding the eggs and rice):

800 g chicken breast 800 g chicken breast
1 tbsp Vegetable oil 1 tbsp Vegetable oil
5 minced garlic 5 minced garlic
5 thai chili red pepper sliced 5 thai chili red pepper sliced
50 g fresh basil leaves (ideally thai holy basil) 50 g fresh basil leaves (ideally thai holy basil)
1 tbsp light soy sauce 1 tbsp light soy sauce
1 splash of dark soy sauce 1 splash of dark soy sauce
1 tbsp oyster sauce 1 tbsp oyster sauce
a few drops of liquid stevia/sugar a few drops of liquid stevia/sugar

Use a spoon or a mortar to crush the garlic and chili pepper to release the flavors.
Heat the vegetable oil in a wok at medium high heat and pour in the garlic and chili powder. Stir fry for 20 to 30 sec or until browned not burned.
Pour in the chicken and cook until browned. About 2 to 3 min. If it is too dry you can add in some water.
Once the chicken is browned, add in light soy sauce, oyster sauce, dark soy sauce, and stevia. Mix well for about 30 sec.
Finally pour in the basil leaves and turn off the heat right away. Mix the basil leaves into the chicken.