1/4 cup (60 milliliters) neutral high-temperature oil, such as vegetable
oil, peanut oil or avocado oil
1 pound (450 grams) chicken thighs, coarsely ground
3 cloves garlic, minced
2 to 4 (6 to 8 grams) Thai chiles, minced
1 cup 1/4-inch to 1/2-inch sliced green beans
3/4 cup (175 milliliters) chicken stock
2 tablespoons (30 milliliters) sweet soy sauce
1 1/2 tablespoons (22 to 23 milliliters) fish sauce
1 1/2 tablespoons (22 to 23 milliliters) Thai oyster sauce
1 teaspoon MSG
1 teaspoon (6 grams) chicken powder
2 loosely packed cups (20 grams) sweet basil leaves
Cooked jasmine rice, for serving
1 teaspoon (2 grams) ground white pepper
2 large eggs, fried but still runny, for serving
Heat a heavy 9- to 11-inch (23- to 28-centimeter) skillet over high for about 1 to 2 minutes, until very hot. Swirl in the oil to coat the surface. When you see wisps of white smoke, add the ground chicken and press it into an even layer. Cook for 1 to 2 minutes without stirring, until the underside is light to medium brown. Scrape and flip the slab and press down so the raw side makes full contact with the skillet. Sear 2 minutes more, then break the chicken into coarse crumbles.
Add the garlic, Thai chiles and green beans to the skillet. Stir-fry for 1 to 2 minutes, until the garlic turns light golden and the beans go from leathery to bright green. Stir in the chicken stock, scraping up browned bits from the bottom of the pan; let it boil and reduce by half, 1 to 2 minutes. Add the sweet soy sauce, fish sauce, oyster sauce, MSG and chicken powder; keep at a full boil until the liquid thickens to a glossy gravy and clings to the meat and beans, 1 to 2 minutes.
Add the basil and toss just until the leaves wilt and shine. Divide the mixture between 2 plates and serve over hot jasmine rice. Sprinkle with the white pepper and serve each plate with a fried runny egg.