Reviewed: May 26, 2012

Delicious! Three of my favorite things: chicken, spice, and basil. I did omit the oyster sauce, simply because I didn't have it on hand. I also left out the mushrooms (because I hate them) and sugar (because it really doesn't need it). I added broccoli, which sucked up all the juice, making it fabulous. I did add a little bit of broth because I served it over jasmine rice, so I wanted the rice to pick up a little bit of liquid. It was a fairly spicy, so those with spice intolerance may want to drop the chili oil to 1 Tbs or so (but it was perfect for us). Thanks for the recipe!

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Reviewer:

Cheeza

Cooking Level: Intermediate

Living In: Sonoma, California, USA

Reviewed: May 3, 2012

Amazing! Where has this recipe all my life?

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Reviewer:

motorcyclekitty

Cooking Level: Expert

Living In: Little Rock, Arkansas, USA

Reviewed: Apr. 14, 2012

Great recipe, but I have a few tips. Prep time takes longer than 15 minutes. Plan on 30, and you will be in the ballpark. 5 Tbsp of Oyster sauce, is slightly less than 1/3 cup. Finally, I added some diced red pepper to give it some color.

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Reviewer:

smithflys23

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Orlando, Florida, USA

Reviewed: Apr. 12, 2012

This was delicious. It needed something green so I added asparagus and green beans...It asked for 3 hot chili peppers. I went to the store and bought three different peppers. It had a great kick to it...not for people who do not like it hot.

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Larababe

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Apr. 12, 2012

This was super easy to make and tasty!! My hubby loved it. I didn't have chili oil and I wish I did. I added a cup of water as another reviewer stated to thin out the sauce and lower the saltiness. The dish wasn't as spicy as I was expecting so I added some Sriracha to kick it up a notch. I also added red & orange bell peppers, broccoli, and zucchini. I will definitely make this again!! I also used brown rice. Next time I will try tofu.

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Reviewer:

armstrongT

Cooking Level: Expert

Home Town: Fleming Island, Florida, USA

Reviewed: Mar. 26, 2012

I made it several times, esp. when I had guests and everyone loved it. You could go creative with the sauce and add 3tbs of oyster sauce and 2 tbs of sweet chillie or chillie garlic sauce for diversity in flavour.

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Reviewer:

Sumrays

Reviewed: Mar. 9, 2012

Loved it!

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Reviewer:

MJANDCJ

Reviewed: Mar. 7, 2012

I make this a lot and love it. Sometimes I omit the peppers to make it less spicy but still good!

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Reviewer:

caguerrette

Reviewed: Mar. 2, 2012

Outstanding! Spicy and so Thai tasting! We used regular olive oil instead of chili oil and used 3 serrano peppers and the spice level was perfect - nice and spicy. Will pass this one along to friends.

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Reviewer:

Ann

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Anchorage, Alaska, USA

Reviewed: Feb. 26, 2012

Sooo good. A bit too spicy for me but my husband loved it, eating the red Chile peppers whole. I had my warm green tea so that levelled the spicy. So excellent with the basil. Will definately make again.

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