Thai Chicken With Basil
- 1 cup fresh basil leaves
- will be divided into 1/2 c and 1/2 c
- 1 or 2 green or red Thai chilis, stemmed (depending on your spice tolerance)
- 1 garlic clove, peeled
- 2 1/2 tsp fish sauce, plus extra for serving
- will be divided into 1 1/2 tsp + 1 tsp
- 1 1/2 tsp oyster sauce
- 1 tsp sugar, plus extra for serving
- 1/2 tsp distilled white vinegar, plus extra for serving
- 1 (8-oz) boneless, skinless chicken breast, trimmed and cut into 2-inch pieces
- 1 shallot, sliced thin
- 1 tbsp vegetable oil
- optional: 1 carrot, sliced into 1/4 inch pieces
- red pepper flakes
Pulse 1/2 c basil, Thai chiles, and garlic in food processor until finely chopped, scraping down sides of bowl as needed. Transfer 1 1/2 tsp of the basil mixture to a bowl and stir in 1 1/2 tsp fish sauce, oyster sauce, sugar, and vinegar. Transfer remaining basil mixture from the food processor into a 10-inch non-stick skillet.
Without washing food processor, pulse chicken and remaining 1 tsp fish sauce in food processor until meat is coarsely chopped. Transfer to medium bowl and refrigerate for 15 minutes, or skip this step if you are in a hurry.
Stir shallot and oil into basil mixture in skillet. Cook over medium-low heat, stirring occasionally, until garlic and shallot are golden brown, 5 to 8 minutes. (Mixture should start to sizzle after 1 1/2 minutes; if it doesn't, adjust heat accordingly).
Stir in chopped chicken and carrot (if using) and cook over medium heat, breaking up chicken with a wooden spoon, until only traces of pink remain, 2 to 4 minutes. Add reserved basil-fish sauce mixture and cook, stirring constantly, until chicken is longer pink, about 1 minute. Stir in remaining 1/2 c basil leaves and cook, stirring constantly, until basil is wilted, 30 to 60 seconds.
Serve immediately, passing extra fish sauce, sugar, vinegar, and pepper flakes separately.
Serve with rice.