This was incredibly delicious and easy. I used Italian basil (which the recipe is actually written for), substituted apple cider vinegar for the white, and used two serranos (deseeded and tasted them for heat) instead of the thai chilis. If I can find a cheap source of basil, this will become a staple.<br/><br/>I served it with some plain salted brown rice.
So delicious! I added fresh chopped baby bell peppers and green beans a few minutes before the chicken, and used 2 jalepenos and 2 red chiles. Thai basil is now our favorite thing in the garden! Thank you for posting the recipe.
Fantastic - will absolutely be making this again. I used 2 Serrano peppers (my store didn't have Thai peppers) - I also cut the chicken in small pieces rather than using the food processor.
I've made this recipe from Cooks Illustrated many times and it is WONDERFUL!! My husband asks for it repeatedly and my picky 2 1/2 year old even enjoys it. We like that you can spice it up more or less to your own taste. The only change that we make is that I can't find Thai Chiles so we use a Serrano chili instead.