A flavorful and easy-to-make Thai-inspired chicken stir-fry with fresh basil and a hint of spice.
Prepare the basil by washing and drying the leaves.
Use fresh basil for the best flavor and aroma.
In a food processor, combine half of the basil leaves, garlic, and red pepper flakes. Pulse until finely chopped.
Scrape down the sides of the processor to ensure even chopping.
Mix fish sauce, oyster sauce, soy sauce, and sugar in a small bowl. Set aside.
Adjust the sweetness or saltiness to your taste.
Cut the chicken into small pieces and pulse in the food processor until coarsely chopped.
Avoid over-processing to maintain a good texture.
Heat oil in a skillet over medium heat. Add the basil mixture and shallots. Cook until fragrant.
Stir constantly to prevent burning.
Add the chicken to the skillet and cook, breaking it up with a spatula, until no longer pink.
Cook evenly by stirring frequently.
Pour the prepared sauce over the chicken and stir well. Cook for another 2 minutes.
Ensure the chicken is well coated with the sauce.
Add the remaining basil leaves and cook until wilted.
Add basil at the end to preserve its fresh flavor.
Serve the chicken stir-fry hot with steamed rice or noodles.
Garnish with extra basil leaves for presentation.
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