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,
- 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 See How It's Made
- 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.