Tender Thai Chicken with Basil

"Posting the for the Zaar World Tour III. From Foster Farms, the original recipe calls for 1 package boneless, skinless breast tenders. Zaar does not recognize this so I entered 2 lbs. After reading Lori's helpful review, I listed the salt as optional."
 
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photo by Ivansocal photo by Ivansocal
photo by Ivansocal
photo by Ivansocal photo by Ivansocal
photo by Ivansocal photo by Ivansocal
photo by Ivansocal photo by Ivansocal
photo by Ivansocal photo by Ivansocal
Ready In:
25mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Heat oil in a large non-stick frying pan over medium heat. Add mushrooms, garlic, and red pepper flakes; cook for 3 minutes stirring frequently, remove from pan.
  • Add chicken tenders to the pan and cook 3-5 minutes or until cooked.
  • Return mushroom mixture to the pan; add lime zest, oyster sauce and chopped basil. Heat through, about 3 minutes more.
  • Place cooked rice on a serving platter, top with chicken mixture and garnish with basil leaves.

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Reviews

  1. this recipe turned out really delicious, a nice break from just grilled chicken. Cant wait to make this again!
     
  2. This recipe was delicious! All a success!
     
  3. GREAT dish. We've been eating lots of chicken (who hasn't?) so I switched the protein from chicken to sea scallops. Other than switching the scallops for the chicken, I made this as written. Very,very,good. This has great flavors and it was a good use of the Thai basil that wants to take over my herb garden. Next time, maybe I'll try it with shrimp.
     
  4. This was an interesting recipe. The basil tasted great, but I felt that a lot of the flavor was provided by the oyster sauce, and I think I was hoping for a more complex flavor. Also, I used 1 lb of chicken, but wished I had more sauce. All in all, it was quite tasty, but I'm not sure I'll be making it in this form again--perhaps I'll add a bit more spice (red pepper), some fresh ginger, and half a cup more shitake mushrooms next time. Thanks for the recipe, it has provided me with a good jumping off point for future thai recipes!
     
  5. Loved this recipe. Made a couple of changes - used fresh Thai bird's eye chilis instead of hot pepper flakes and added a few asparagus stalks cut into one inch pieces. I also omitted the salt.
     
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Tweaks

  1. GREAT dish. We've been eating lots of chicken (who hasn't?) so I switched the protein from chicken to sea scallops. Other than switching the scallops for the chicken, I made this as written. Very,very,good. This has great flavors and it was a good use of the Thai basil that wants to take over my herb garden. Next time, maybe I'll try it with shrimp.
     
  2. I can't give this stars because I didn't make it exactly according to the recipe (I didn't use oyster sauce, went with soy instead, and used short grain brown rice instead of jasmine). It was still very delicious and I want to thank you for the recipe. If I ever get adventurous enough to buy some oyster sauce, I'll make it that way...until then I'll definitely make it again with the soy sauce. Very nice flavor. Thanks you!
     

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