- 1
Pulse ½ cup basil, Thai chilies, and garlic in food processor until finely chopped, 10 to 12 pulses, scraping down sides of bowl as needed. Transfer 1½ teaspoons of basil mixture to small bowl and stir in 1½ teaspoons fish sauce, oyster sauce, sugar, and vinegar. Transfer remaining basil mixture to 10-inch nonstick skillet.
- 2
Without washing food processor bowl, pulse chicken and remaining 1 teaspoon fish sauce in food processor until meat is coarsely chopped, 6 to 8 pulses; transfer to medium bowl and refrigerate for 15 minutes.
Timer: 15m - 3
Stir shallot and oil into basil mixture in skillet. Cook over medium-low heat, stirring constantly, until garlic and shallot are golden brown, 5 to 8 minutes. (Mixture should start to sizzle after about 1½ minutes; if it doesn't, adjust heat accordingly.)
Timer: 8m - 4
Stir in chopped chicken and cook over medium heat, breaking up chicken with wooden spoon, until only traces of pink remain, 2 to 4 minutes. Add reserved basil-fish sauce mixture and cook, stirring constantly, until chicken is no longer pink.
Timer: 4m