Heat 2 tablespoons of chili oil in a skillet over medium-high heat.
Add 2 cloves of minced garlic and 3 chopped hot chile peppers, cook until golden brown.
Mix in 450 grams of skinless, boneless chicken breast halves, cut into bite-sized pieces.
Add 1 1/2 teaspoons of white sugar, 1 teaspoon of garlic salt, and 1 teaspoon of black pepper to the chicken.
Cook until the chicken is no longer pink but not fully cooked.
Stir in 5 tablespoons of oyster sauce into the skillet.
Mix in 1 cup of sliced mushrooms and 1 cup of chopped onions.
Continue cooking until onions are tender and chicken juices run clear.
Remove from heat and mix in 1 bunch of fresh basil leaves.
Let the dish sit for 2 minutes before serving.