Total Time
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


  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

This recipe was delicious! All a success!

Hany G. August 13, 2014

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.

jerseygirl1952 May 07, 2011

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!

Dulcet Kitchen June 29, 2009