Thai-Style Chicken with Basil

• 2 cups Fresh Basil Leaves, Tightly Packed, Divided
• 3 cloves (Medium) Garlic, Peeled
• 6 whole Green Or Red Thai Chiles, Stemmed
• 2 Tablespoons Fish Sauce, Divided, Plus Extra For Serving
• 1 Tablespoon Oyster Sauce
• 1 teaspoon White Vinegar, Plus Extra For Serving
• 1 Tablespoon Sugar, Plus Extra For Serving
• 1- 1/2 pound Boneless, Skinless Chicken Breast, Cut In To 2- Inch Pieces
• 3 whole Medium Shallots, Peeled And Thinly Sliced (about 3/4 Cup)
• 2 Tablespoons Vegetable Oil

1. 1.
2. Process 1 cup basil leaves, garlic, and chiles in a food processor until finely chopped, 6 to 10 one-second pulses, scraping down the bowl with a rubber spatula once during processing.
3. Transfer 1 tablespoon basil mixture to a small bowl and stir in 1 tablespoon fish sauce, oyster sauce, vinegar, and sugar; set aside.
4. Transfer remaining basil mixture to 12-inch heavy-bottomed nonstick skillet.
5. Do not wash the food processor bowl.
6. 2.
7. Pulse chicken and remaining 1 tablespoon fish sauce in the food processor until meat is chopped into approximately 1/4-inch pieces, six to eight 1-second pulses.
8. Transfer to a medium bowl and refrigerate 15 minutes.
9. 3.
10. Stir shallots and oil into the basil mixture in the skillet.
11. Heat over medium-low heat (mixture should start to sizzle after about 1 1/2 minutes; if it doesnt, adjust heat accordingly), stirring constantly, until garlic and shallots are golden brown, 5 to 8 minutes.
12. 4.
13. Add chicken, increase heat to medium, and cook, stirring and breaking up chicken with a potato masher or rubber spatula, until only traces of pink remain, 2 to 4 minutes.
14. Add reserved basil-fish sauce mixture and continue to cook, stirring constantly until chicken is no longer pink, about 1 minute.
15. Stir in the remaining 1 cup basil leaves and cook, stirring constantly, until basil is wilted, 30 to 60 seconds.
16. Serve immediately, passing extra fish sauce, sugar, red pepper flakes, and vinegar separately.

fresh basil, garlic, chiles, fish sauce, oyster sauce, white vinegar, sugar, chicken, shallots, vegetable oil

Taken from tastykitchen.com/recipes/main-courses/thai-style-chicken-with-basil/ (may not work)