Thai basil chicken

Serves 4

  1. 2 cups basil
  2. 3 garlic cloves
  3. 6 thai chilis
  4. 1tb oyster sauce
  5. 1tb sugar
  6. 1tsp distilled white vinegar
  7. 2tb fish sauce
  8. 1lb chicken breast in 2in pieces
  9. 2tb oil
  10. 3 sliced shallots
  • Puree 1 cup basil and 2-3. Combine 1tb of mixture with 4-6 and 1tb fish sauce and set aside. Pulse remaining 1tb fish sauce with chicken 6-8 times or until chicken reaches a 1/4in dice. Refrigerate for 15 minutes.
  • Cook remaining 15tb pureed basil with 9-10 on medium-low heat for 5-8 minutes. Mixture should start sizzling after 1-1/2 minutes. Add chicken for 2-4 minutes. Add basil mixture for 1 minute. Add remaining 1 cup basil until wilted.
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