Cook's Illustrated Thai Basil Chicken

3 chicken breasts
2 cups basil leaves, packed (Thai preferred)
2 T fish sauce
1 T oyster sauce
1 T sugar
1 tsp white vinegar
3 serrano peppers, or 6-8 Thai chilies, depending on size
3/4 cup shallot, thinly sliced
3 cloves garlic
2 cups cooked brown rice

Place chilies, garlic, and 1 cup basil leaves in food processor. Pulse until finely chopped, scraping bowl one time. Transfer 1 T of this mixture to a small bowl. Put the rest in a 12" skillet (do not turn on heat yet). Do not wash food processor bowl. To reserved 1 T of chili/basil/garlic mixture, add 1 T fish sauce, oyster sauce, sugar, and vinegar. Stir and set aside. Put chicken breasts and remaining 1 T of fish sauce in food processor, and pulse until chicken is finely chopped. Transfer to a bowl and refrigerate for next 15 min. Add 2 T of olive oil (I used extra light) and shallots to pan. Turn heat on medium low and allow to start to cook. There should be slight sizzling after about 1.5 min. If not, adjust heat accordingly. Stirring frequently, cook until shallot is softened and golden. When this stage is reached, add chicken, and stirring constantly, brake chicken up as it cooks. Continue stirring until chicken is no longer pink. Add sauce mixture that you made previously. Cook about 1 min. Add remaining cup of basil leaves and cook 1 additional minute or so, until basil wilts. Serve over rice (I use 1/2 cup brown rice). Adjust heat to taste with extra sugar (to reduce heat) or red pepper flakes (to increase heat). Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user ALFORSTER.