Thai Basil Chicken
2 cups basil leaves, packed (Thai preferred)
3 cloves garlic
1/2 teaspoon chili garlic sauce
2 tablespoons fish sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon sugar
1 tsp white vinegar
1 1/2 lbs ground chicken
2 tablespoons olive oil
1 medium onion, chopped
Place garlic, 1-cup fresh basil leaves and the chili garlic sauce in a food processor. Pulse until finely chopped, scraping bowl one time. Transfer 1 tablespoon of this mixture to a small bowl with the 1-tablespoon fish sauce, oyster sauce, soy sauce, sugar, and vinegar. Stir and set aside.
Place the remaining garlic/basil mixture into a cold 12" skillet and set aside.
Place the ground chicken in a bowl with the remaining 1-tablespoon fish sauce and refrigerate for 5-10 minutes.
In the cold skillet with the garlic/basil mixture, add 2 tablespoons olive oil and onions to the pan. Sauté over medium low heat and allow herbs and onion to soften.
Once onion is softened, add the chilled ground chicken, and stirring constantly, brake chicken up as it cooks. Continue stirring until chicken is no longer pink.
Add garlic/basil sauce mixture that you made previously. Cook about 1 min.
Meanwhile, chiffonade the remaining cup of basil leaves and add to the pan to cook 1 additional minute or so, until the basil wilts. Serve over rice.