In a small food processor, add garlic cloves, ginger, sriracha, cilantro leaves and ¼ cup basil leaves. Pulse herbs until fine.
On low-medium heat, add 1 tablespoon sesame oil to a medium sized frying pan. Once pan is warm, add onion and finely processed herb mixture from the food processor. Cook until onions are softened about 5 minutes.
Add ground pheasant /chicken and 1 tablespoon sesame oil to the frying pan. Cook ground meat gently while breaking it up into small pieces, about 5-8 minutes.
While the ground meat is cooking, add spinach in 2-3 batches to wilt.
Stir in oyster sauce, sugar and torn basil leaves to the frying pan and cook for 1 minute until well combined.
Turn heat off the pan and set aside.
Squeeze juice of ½ lime onto basil pheasant/ chicken mixture
Serve on a bed of rice with a sunny side up egg and avocado for creamy texture. Mango adds a fresh contrast and zing to the dish. Yum!