Reviewed: May 10, 2008

Yum! Just like a restaurant! Made just a few changes: didn't add shrooms, used crushed red pepper & chili paste w/garlic instead of peppers, added 1/2c h20 to give it more sauce. Served on jasmine rice w/eggrolls on side! also, steamed green beans & quick fried them in chili oil & garlic chili paste - very good! Will make again very soon!

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HEROMAINE

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: May 7, 2008

This was tasty! I omitted the onion, simply because I didn't have one. Instead of chopping mushrooms, I used 2 whole ones, since I don't like them, but still like the flavour and was sharing this dish with someone that does like mushrooms. I LOVED THIS RECIPE. Delicious!

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Whitney

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: May 5, 2008

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!

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 28, 2008

Really good. I added juice from one lime before serving for added flavor & it was fantastic.

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gztg44

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2008

I thought this recipe was good but not complex in flavors. I did omit the oyster sauce because I didn't have any and didn't want to run to the store just for this one item. That may have been the ingredient that would have added more depth, otherwise it was good but didn't taste "authentic" to me. I will definitely try it again with the oyster sauce just to see.

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Janene

Cooking Level: Expert

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Reviewed: Apr. 15, 2008

Awesome recipe, easy to follow. I felt like we had gotten taken out only with fresher ingredients. This is one of my favorites!

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Jennifer

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Apr. 13, 2008

This meal is fantastic! It's different from the same old chicken and is not too spicy for the non-spicy lover. I had to buy a lot of items for this recipe, so I made adjustments where I could to save money. I used olive oil instead of chili oil, and used about 1 and a half tsp dried basil (from a spice rack I already had) instead of fresh. For the hot peppers, I wasn't sure what to buy, so I bought three small peppers that the produce man said were not too hot. I cut out the insides and sliced into circles to make it pretty. Also, I couldn't find oyster sauce, only "oyster-flavoured sauce" but it worked fine. I used a small can of mushrooms too, because I hate having leftover mushrooms in the fridge that I know I'll never use, but that doesn't really matter all that much. It turned out delicious, juicy, flavourful and not too spicy, although I did drink lots of water with it. It has a wonderful kick. Definitely serve with rice. My hubby gave this five stars!

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Reviewer:

Lesli

Cooking Level: Beginning

Home Town: Ottawa, Ontario, Canada

Living In: Pleasant Grove, Utah, USA

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Reviewed: Apr. 13, 2008

I used dried crushed pepper since I didn't have chili oil or any fresh hot peppers. My plan was to use dried basil since I didn't have any fresh basil, but it tasted so good before I got to the adding basil part that I was afraid or ruining it with the dried basil. I added fresh sweet pepper and sugar snap peas and it was great. No leftovers. I will definitely make again when I have fresh basil.

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Reviewer:

JapanAmy

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Reviewed: Apr. 7, 2008

I feel like a great Thai chef after having prepared this dish! Some hints: 1) I left out the garlic salt so the dish wouldn't be too salty and it wasn't missing at all. 2)I added yellow bell peppers and can't imagine the dish without them. They were necessary. 3) I wanted SUPER spicy, so I used chopped green chile peppers in the chicken saute as specified AND I added some crushed red pepper flakes. It produced tears - perfect! Overall, excellent, simple recipe that you can easily modify for your specific tastes.

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sarahschaffer33

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2008

This is a great recipe. I made sure to pound the chicken so it was thin and added a little bell pepper for extra flavor. Really great over some egg noodles!

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natasha

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Reviewed: Apr. 2, 2008

I thought this recipe was just OK due to saltiness. I followed the directions pretty closely unlike many of the reviewers here. The only change I made was to use garlic powder instead of garlic salt and I still found this recipe to be VERY salty. The salt comes from the oyster sauce, and 5 tablespoons is about half of a small bottle of it. Bottom line if you like your food very salty go for it but otherwise I'd reccomend trying some of the other reviewers' suggestions for cutting the salt.

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Mike D

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Reviewed: Apr. 2, 2008

This was delicious! My attempts at Thai food don't always result in much to talk about, but this was very good. We didn't have chili peppers so I added 1T crushed red pepper and ginger paste to the chicken which gave it a great flavor and a nice spice level. I also followed recommendations from previous readers to make it saucier and added 4T Oyster sauce (in hopes of it not being too salty) and 1 C water, then served in on rice noodles and it was great.

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srose2329

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Reviewed: Mar. 31, 2008

We really liked this recipe...even the SUPER picky boyfriend. I made the recipe exactly as directed with the following changes: No chili peppers but instead added 1-2 tablespoons of red pepper flakes, Added 4 cloves of garlic instead of 2, and added a touch more chili oil once the chicken was added. FOR SURE will make again.

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LikiG

Cooking Level: Beginning

Living In: Mukilteo, Washington, USA

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Reviewed: Mar. 31, 2008

Nice recipe. This is my favourite Thai dish, and this was a great comparison. I used A LOT of basil and skipped the garlic salt (just used regular salt), as I like the flavour of real garlic. Thanks for the recipe.

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Robin C

Cooking Level: Intermediate

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Mar. 31, 2008

Yummy! I loved this! It was just delicious over brown rice with a side of green beans. I too, like a saucier meal, so I followed the person who added 5 cloves of garlic, one cup of water, and 1/2 cup of oyster sauce - except I used fish sauce - I couldn't find oyster sauce. It was great! The only thing I forgot to do was add more chilis because I like mine really hot. It was still amazingly good though!

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GG

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Reviewed: Mar. 30, 2008

Excellent! Didn't have oyster sauce, so subbed low-sodium chicken broth. Turned out great!

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bjalg

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Reviewed: Mar. 29, 2008

This was excellent! And really easy too. I used thai chilli peppers, and only three, and it was very spicy! So in the end, I added a bit of brown sugar while still in the pan to cut the heat and it was delicious. Served over rice. Will make again for sure. Thanks!

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TORONTODENISE

Cooking Level: Intermediate

Home Town: Bolton, Connecticut, USA

Living In: Mississauga, Ontario, Canada

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Reviewed: Mar. 28, 2008

This was a phenomenal, easy dish to prepare. I followed the recipe pretty closely and found it had great flavors. I used poblano peppers, which were not all that spicy; next time will use a spicier pepper, but it's good to know I can also make this for some family members who prefer milder food. I made some jasmine rice to serve with it; perfect combo. This is a definite one to make and experiment with again. Thank you!

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KevinVA

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2008

So good!! The only change was to sub 1 teaspoon dried crushed red peppers. I did not have whole chili peppers. I did not think that the recipe was too salty. I love it BUT very spicy.

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Susan

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

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Reviewed: Mar. 27, 2008

This was absolutely soooo delish! And sooooo easy & quick. Perfect to make when you want something good but don't feel like cooking after coming home from a long day's work. I like my food strongly flavored so I did make some changes. I also took note of what other reviewers mentioned, I also wanted the dish to be saucy. Sooo I used:5 garlic cloves minced instead of the two suggested I didn't have chili oil or the money to buy it so I used olive oil (which I already had on hand) instead and added 1/2 teaspoon achiote powder to the oil for coloring and 1/2 teaspoon red pepper flakes for heat. I increased the sugar to 2 teaspoons because I added 1 cup of water and 1/2 cup of oyster sauce (instead of the 5 tablespoons suggested) to make it saucier. also added about 1 teaspoon of ginger powder. Forgot to mention, I also tossed in at the last moment for a crunch about 2 cups of green beans that had been halved. LOVED IT! I DEFINITELY WILL BE FORWARDING THE RECIPE TO FRIENDS AND THE BEST THING IS I DON'T HAVE TO COOK TOMORROW BECAUSE I HAVE A LITTLE LEFT OVER.

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