Instructions

Prepare your rice, and set aside.

Stir together the chicken, baking soda, 1 tbsp oil, salt, and 2 tbsp water in a medium bowl until the mixture is smooth and beginning to stick to the sides of the bowl. Set aside.

In a small bowl, stir the oyster sauce, chili paste, and brown sugar together. Set aside.

Heat the remaining 3 tbsp of oil in the a large nonstick skillet over medium high heat. Cook shallots and bell pepper, stirring occasionally with a wooden spoon or rubber spatua, until softened and golden in spots, about 4 minutes. Add the chicken mixture and spread it out into an even layer. Cook, undisturbed, until beginning to set, about 4 minutes. Break up the meat with a spoon into small pieces. Pour the oyster sauce mixture over and cook, stirring often. Once the chicken is cooked through, add in the rice, and keep stirring. Cook until most of the liquid from the sauce has evaporated and the sauce is clinging to the meat and rice. Remove the pan from the heat and add in the basil. Stir until the basil is wilted. Taste and season with more salt if needed.

Serve with lime wedges if desired.