This definitely tasted like a restaurant quality dish, excitement! Based this on an ATK recipe with some minor adjustments.
3 boneless chicken thighs (close to a pound), cubed
3 assorted hot peppers, seeded and chopped roughly
3 garlic cloves, chopped
2 cups basil (I used a mix of Thai, purple and Italian)
1 tbsp oyster sauce
2 tbsp fish sauce
about 3/4 tbsp sugar
1 tsp rice vinegar
1 tbsp sunflower oil
1 onion, chopped
steamed rice for serving
In food processor, combine 1 cup basil, garlic and chiles and pulse. Take 1 tbsp mixture and add to a bowl with oyster sauce, fish sauce, vinegar and sugar; set aside. Put remaining mixture into a big skillet.
In food processor (you don’t have to clean), add 1 tbsp fish sauce, 1 tbsp water and chicken. Pulse about 10 times. Remove and allow to sit for 15 min.
Add oil and onion to skillet. Heat on medium until it starts to sizzle. Cook until onion is soft.
Add chicken to pan and cook until almost cooked through. Add bowl of sauce and cook through. Stir in basil leaves and heat a minute or so until wilted.
Serve with white rice, and if you like, fish sauce, red pepper flakes, sugar and vinegar on the side.
WW Points: 4 per serving without rice (4 servings)