Spicy Basil Chicken
"This is a Thai dish and it is very spicy. Cut back on the number of chili peppers if you don't like it quite so spicy. I found it on allrecipes.com"
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 tablespoons chili oil
- 2 garlic cloves
- 3 hot chili peppers
- 1 lb chicken breast, skinless and boneless, cut into bite-size pieces
- 1 1⁄2 teaspoons white sugar
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 5 tablespoons oyster sauce
- 1 cup fresh mushrooms
- 1 cup onion, chopped
- 1 bunch fresh basil leaf
directions
- Heat the oil in a skillet over medium-high heat, and cook the garlic and chili peppers until golden brown.
- Mix in chicken and sugar, and season with garlic salt and pepper. Cook until chicken is no longer pink, but not done.
- Stir oyster sauce into the skillet. Mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices run clear.
- Remove from heat, and mix in basil. Let sit 2 minutes before serving.
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Reviews
-
This was tasty and easy to prepare. While I did use most ingredients listed (used a tube of chili paste instead of fresh chilis; used grapeseed oil instead of chili oil; used baby portabellas for 'shrooms) I doubled most things. The chicken shouldn't cook too long before adding other ingredients or it will dry out. With everything chopped/prepped, this meal went together quickly. I served it with coconut rice (2 c. rice stirred over olive oil for 2-3 minutes, then add 1 can coconut milk and enough water to make 3 1/2 c; cook 30 minutes in medium saucepan; remove from heat, keeping lid on, and let sit for 15 minutes.) When doubling, you may not need to fully double oyster sauce, if you use a strong brand. <br/>Thanks so much, <br/>Jan.
Tweaks
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This was tasty and easy to prepare. While I did use most ingredients listed (used a tube of chili paste instead of fresh chilis; used grapeseed oil instead of chili oil; used baby portabellas for 'shrooms) I doubled most things. The chicken shouldn't cook too long before adding other ingredients or it will dry out. With everything chopped/prepped, this meal went together quickly. I served it with coconut rice (2 c. rice stirred over olive oil for 2-3 minutes, then add 1 can coconut milk and enough water to make 3 1/2 c; cook 30 minutes in medium saucepan; remove from heat, keeping lid on, and let sit for 15 minutes.) When doubling, you may not need to fully double oyster sauce, if you use a strong brand. <br/>Thanks so much, <br/>Jan.
RECIPE SUBMITTED BY
Paris D
United States
If the comments say My kids loved it! then I will probably think it's bland or otherwise yucky... so I don't make recipes that have a lot of My kids loved it! comments.
