Spicy Basil Chicken

READY IN: 40mins
Recipe by Paris D

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

Top Review by stgmngrjan

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.
Thanks so much,
Jan.

Ingredients Nutrition

Directions

  1. Heat the oil in a skillet over medium-high heat, and cook the garlic and chili peppers until golden brown.
  2. Mix in chicken and sugar, and season with garlic salt and pepper. Cook until chicken is no longer pink, but not done.
  3. Stir oyster sauce into the skillet. Mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices run clear.
  4. Remove from heat, and mix in basil. Let sit 2 minutes before serving.

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