In a large food processor, add garlic cloves, ginger, sriracha, cilantro leaves and basil leaves. Pulse herbs until fine.
On low-medium heat, add 1 tablespoon vegetable oil to a medium sized frying pan. Once pan is warm, add onion and finely processed herb mixture from the food processor. Cook until edges of onion are golden brown about 5 minutes.
Meanwhile, in the same food processor (no need to wash), add pheasant or chicken breasts and pulse into ¼” pieces. (Do not over pulse; you do not want a paste)
Add pheasant or chicken breast morsels from food processor into the frying pan. Stir pheasant or chicken and 2 tablespoons of vegetable oil into the onion-herb mixture on the pan until mostly cooked about 5-8 minutes.
Add oyster sauce, sugar and torn basil leaves to the frying pan and finish cooking the pheasant or chicken until thoroughly cooked, an additional 2-5 minutes. Break up pheasant into small pieces on the pan.
Turn heat off the pan and set aside.