Thai-Style Chicken with Basil

Name: Thai-Style Chicken with Basil
Yield: Serves 4
Cuisine: Asian, Thai
Ingredients: 2 cups, fresh basil leaves, tightly packed; 3 medium, garlic cloves, peeled; 6 , green or red Thai chiles, stemmed (see note); 2 tablespoons, fish sauce, plus extra for serving (see note); 1 tablespoon, oyster sauce; 1 teaspoon, white vinegar, plus extra for serving (see note); 1 tablespoon, sugar, plus extra for serving (see note); 1 1/2 pounds, boneless, skinless chicken breast, cut into 2-inch pieces; 3 medium, shallots, peeled and thinly sliced (about 3/4 cup); 2 tablespoons, vegetable oil; , red pepper flakes, for serving (see note)

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Appears in Cook's Illustrated January/February 2010, America's Test Kitchen TV

Re-creating the flavors of gai pad krapow, a classic Thai dish, requires more than just the right ingredients. For this recipe, we also had to follow a Thai method for stir-frying.

SERVES4

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WHY THIS RECIPE WORKS

Stir-frying at a low temperature allowed us to cook the aromatics and basil from the beginning, so they could infuse the cooking oils with their flavors. Grinding the chicken in a food processor, along with some fish sauce, gave us coarse-t...

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