Thai Basil Chicken

INGREDIENTS

4 cups fresh basil leaves, tightly packed

6 medium garlic cloves, peeled

9 red Thai chiles, stemmed (12 was too hot)

4 tablespoons fish sauce, plus extra for serving (see note)

2 tablespoon oyster sauce

2 teaspoon white vinegar, plus extra for serving (see note)

1 tablespoon sugar, plus extra for serving (see note)

1 ½ pounds ground chicken

5 medium shallots, peeled and thinly sliced (about 3/4 cup)

2 tablespoons vegetable oil

red pepper flakes, for serving (see note)

 

INSTRUCTIONS

Process basil leaves, garlic, and chiles in food processor until finely chopped, 6 to 10 one-second pulses, scraping down bowl with rubber spatula once during processing. Transfer 2 tablespoon basil mixture to small bowl and stir in fish sauce, oyster sauce, vinegar, and sugar; set aside. Transfer remaining basil mixture to 12-inch heavy-bottomed nonstick skillet. Do not wash food processor bowl.

Stir shallots and oil into basil mixture in skillet. Heat over medium-low heat (mixture should start to sizzle after about 2 minutes; if it doesn’t, adjust heat accordingly), 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 until only traces of pink remain. Add reserved basil-fish sauce mixture and continue to cook, stirring constantly until chicken is no longer pink. If you have any extra basil, you can sprinkle it in, if you want. Serve immediately, passing extra fish sauce, sugar, red pepper flakes, and vinegar separately.

Serve with rice and veggie - we've steamed broccoli or sautéed eggplant and mushrooms or zuchanni

Recipe from Cooks Illustrated