1 cup fresh basil leaves

2 green or red Thai chiles, stemmed

1 garlic clove, peeled

2 ½ teaspoons fish sauce, plus extra for serving

1 ½ teaspoons oyster sauce

1 ½ teaspoons sugar, plus extra for serving

½ teaspoon distilled white vinegar, plus extra for serving

1 (8-ounce) boneless, skinless chicken breast, trimmed and

cut into 2-inch pieces

1 shallot, sliced thin

1 tablespoon vegetable oil

Red pepper flakes

1. Pulse ½ cup basil, Thai chiles, 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.

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.)

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, about 1 minute. Stir in remaining ½

cup basil leaves and cook, stirring constantly, until basil is

wilted, 30 to 60 seconds. Serve immediately, passing extra

fish sauce, sugar, vinegar, and pepper flakes separately.