Thai-Style Chicken With Basil

Submitted by: admin on April 2, 2020

Serves 4


2 cups fresh basil leaves
3 garlic cloves, peeled
6 green or red Thai chiles, stemmed
2 tablespoons fish sauce, plus extra for serving
1 tablespoon oyster sauce
1 tablespoon sugar, plus extra for serving
1 teaspoon white vinegar, plus extra for serving
1 pound boneless, skinless chicken breasts, cut into 2-inch pieces
3 medium shallots, sliced thin
2 tablespoons vegetable oil
Red pepper flakes, for serving


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


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