• 0.25 tsp. Diamond Crystal or Morton kosher salt, plus more
• 0.25 cup oyster sauce
• 3 Tbsp. hot chili paste (such as sambal oelek)
• 1 Tbsp. fish sauce
• 2 tsp. light or dark brown sugar
• 3 large shallots, thinly sliced
• 6 oz. holy basil or sweet basil leaves
• Steamed rice and lime wedges (for serving)
Steps
Step 1Vigorously stir 1 lb. ground chicken, 1 Tbsp. vegetable oil, ½ tsp. baking soda, ¼ tsp. Diamond Crystal or Morton kosher salt, and 2 Tbsp. water in a medium bowl until mixture is smooth and beginning to stick to sides of bowl; set chicken mixture aside.
Step 2Stir ¼ cup oyster sauce, 3 Tbsp. hot chili paste (such as sambal oelek), 1 Tbsp. fish sauce, and 2 tsp. light or dark brown sugar in a small bowl and set aside.
Step 3Heat remaining 3 Tbsp. vegetable oil in a large cast-iron or nonstick skillet over medium-high. Cook 3 large shallots, thinly sliced, stirring occasionally with a wooden spoon or heatproof rubber spatula, until softened and golden in spots, about 4 minutes. Add reserved ground chicken mixture and spread into an even layer. Cook, undisturbed, until beginning to set, about 4 minutes. Break up meat with spoon into small pieces. Pour reserved oyster sauce mixture over and cook, stirring often, until most of the liquid is evaporated and sauce is clinging to meat.
Step 4Add 6 oz. holy basil or sweet basil leaves to pan (it will seem like a lot) and let wilt slightly. Remove pan from heat and toss until basil is completely wilted. Taste and season with salt if needed.
Step 5Serve stir-fry with steamed rice and lime wedges for squeezing over.
