This recipe was delicious! All a success!
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.
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!
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.
I really enjoyed this! Thankfully, I skipped the added teaspoon of salt- it was plenty salty without. Great recipe!
I made following the recipe and wouldn't change a thing. Perfection in every bite! We love jasmine rice, so this was a real hit with my family. This would be great for company, if they enjoy Thai food!
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!
ZWT4: Insanely good recipe!! The combination of flavors is awesome!! Not a speck of food left from this!!
I just adored this! It has great flavor and a little bit of a bite from the pepper, but not too much. I will say I cut way back on the salt because our oyster sauce is a bit salty, so folks may want to be careful there, but then again, saltiness can be very much a personal thing. Tastes better than the restaurants around here know how to make. I won't give out your secret, unless they join zaar! Thanks for a nice supper!
A fantastic dinner -- and ready in minutes. The recipe is flexible, too. I used chicken thighs, two Asian chillies from the garden and stir-fry sauce (who used up the oyster sauce without telling me?). The dish came together easily and the flavour was delicious. The lime zest is a great touch. Made and enjoyed for the Asian Green, Eggs and Ham Tag Game.