Ingredients
- 2 cups fresh basil leaves, tightly packed, divided
- 3 medium garlic cloves, peeled
- 3 serrano chiles, stemmed
- 2 tablespoons fish sauce, divided
- 1 tablespoon oyster sauce
- 1 teaspoon white vinegar
- 1 tablespoon sugar
- 1 1/2 pounds boneless, skinless chicken breast, cut into 2-inch pieces
- 3 medium shallots, peeled and thinly sliced
- 2 tablespoons vegetable oil
- 2 teaspoons (or more) red pepper flakes
Directions
Process 1 cup basil leaves, garlic, and chiles in food processor until finely chopped. Transfer a spoonful of the basil mixture to a small bowl. Stir in 1 tablespoon fish sauce, oyster sauce, vinegar, and sugar; set aside. Transfer remaining basil mixture to large nonstick skillet (don’t bother rinsing the food processor bowl). Pulse chicken and 1 tablespoon fish sauce in food processor until meat is chopped into approximately 1/4-inch pieces. Don’t go too far or it will turn into ground chicken. Stir shallots, oil and remaining 1 tablespoon fish sauce into basil mixture in skillet. Heat over medium-low heat, stirring constantly, until garlic and shallots are golden brown, 5 to 8 minutes. Add chicken, increase heat to medium, and cook, stirring and breaking up chicken with a wooden spoon until chicken is cooked through. Add reserved basil/fish sauce mixture and remaining 1 cup basil leaves, and red pepper flakes. Cook, stirring constantly, until basil is wilted. Serve over hot rice.
