Peel the chayote squash, slice into pieces.

Heat the wok, pour olive oil. Add garlic crushed, stir fry until fragrant. Add chicken, follow with chilies. Stir fry until medium cook. Add the sliced chayote squash in, stir fry until cook. Add the eggs, season with soy sauce, oysters sauce and black peppercorns crushed. Stir fry until cook, sprinkle with sweet basil. Serve with hot steam rice.