Chicken Chilli Basil

    (324)
    30 minutes

    A great Thai dish of chicken cooked with garlic, chilli, mushrooms and Thai basil. Serve with steamed rice.


    283 people made this

    Ingredients
    Serves: 4 

    • 2 tablespoons chilli oil
    • 2 cloves garlic
    • 3 hot chillis, chopped roughly (or to taste)
    • 500g skinless, boneless chicken breast, cut into bite-size pieces
    • 1 teaspoon white sugar
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 5 tablespoons oyster sauce
    • 150g fresh mushrooms
    • 1 large onion, chopped
    • 1 bunch Thai basil

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat the oil in a wok or large frypan over medium-high heat, and cook the garlic and chillis until golden brown. Mix in chicken and sugar, and season with salt and pepper. Cook until chicken is no longer pink, but not done.
    2. Stir oyster sauce into the wok. Mix in the 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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (324)

    Reviews in English (236)

    ajsdr
    by
    2

     -  02 Jun 2010

    ajsdr
    by
    0

    Used different ingredients. no mushroom  -  02 Jun 2010

    by
    76

    DELICIOUS! I am a huge Thai food fan because of the complex flavors Thai dishes have. This was my first try at making Thai and I must say I was really impressed! It tasted robust and flavorful, was super easy to make. The ingredients were sort of difficult to find at a smaller supermarket, but I went to Cost Plus World Market and found the chile oil, oyster sauce, etc. Worth the hunt! I love that its all made in one pan - less clean up! I served over sticky rice. The only comment is that it came out very spicy when made as directed. I personally love spiciness, so does my boyfriend, but his mom couldn't eat it due to the heat. You can omit the hot peppers or use olive oil instead of chile oil to take it down a notch. I'll make again!  -  05 May 2008  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate