Okay, so this is my new favorite recipe.
I tried this one night when my husband was away, training in the field.
I ate the whole thing. (....well, at least one serving was for breakfast the next day.....and if you know how much I hate leftovers, you'd know that was a big deal. Kinda like the tomato soup. Okay, enough writing inside parentheses. Sorry.)
So, this is a spicy and sweet, curry-like dish.
I like spicy (I mean, spicy) so if you don't care for that much spice, scale back accordingly.
But there is some science about using incredible amounts of spice balanced with just a touch of sweetness (from the basil, in our case) that makes this a really really happy food.
Thai Basil Chicken
Serves 4. Or just me.
Adapted from Cook's Illustrated
2 cups fresh basil leaves
3 medium garlic cloves, peeled
6 Thai red chilies, or 2-3 big fresh jalapenos
2 tablespoons fish sauce, plus extra for serving
1 tablespoon oyster sauce
1 teaspoon white vinegar, plus extra for serving
1 tablespoon sugar, plus extra for serving
1 -1 lb boneless skinless chicken breast, cut into 2-inch pieces
1 medium onion, peeled and thinly sliced (about 3/4 cup)
2 tablespoons vegetable oil