Start by mixing the soy sauce, sugar or honey, oyster sauce, dark soy sauce, chicken bouillon or msg (if using), fish sauce, and black pepper together in a bowl and setting it aside. Add 3 tbsp oil to a skillet over medium-high heat and add the sliced garlic cloves, diced shallots, and thai chili peppers. Saute until aromatic. Next, add in the ground chicken, using a spatula to break up the chunks. Once the chicken is about 80% cooked, add in the chopped mushrooms (or any other vegetables you prefer). Saute until the mushrooms have softened. Pour the prepared sauce all over the chicken mixture and sauté to reduce. Once the chicken is cooked thoroughly, turn off the heat. Fold in the fresh Thai basil and stir until the basil has wilted. Serve immediately with a crispy egg and rice.
