Total Time
25mins
Prep 5 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  1. 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.
  2. Add chicken tenders to the pan and cook 3-5 minutes or until cooked.
  3. Return mushroom mixture to the pan; add lime zest, oyster sauce and chopped basil. Heat through, about 3 minutes more.
  4. Place cooked rice on a serving platter, top with chicken mixture and garnish with basil leaves.
Most Helpful

5 5

This recipe was delicious! All a success!

5 5

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 5

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!