Reviewed: Dec. 6, 2007

How could something so simple and fast be so delicious. Fell in with the herd and substituted chilis with sweet chili sauce. This is now my weekday standby - takes less time than KD or heating a pizza for the boys. I serve it on rice made in the rice cooker or as an Asian lettuce wrap.

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Jenn

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 21, 2007

I haven't eaten this in a restaurant so have nothing to compare it to, but I thought it was very tasty - and quick to prepare, too! I wasn't sure where to buy Thai chiles in my area, so I substituted 3 fresh, small red hot chili peppers. My daughter found this amount too hot, but my husband and I would have liked it hotter, so if you use this substitution, you will have to experiment.

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NUTRELLA

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 18, 2007

First to warn everybody... this is an excellent dish, but your whole house will reek of garlic afterward! That hasn't stopped me yet. Like the others suggested, I used Thai sweet chili sauce. I served this chicken with white rice, with some thinly slices carrots and slivered almonds on top, all wrapped in iceberg lettuce leaves. For leftovers it good in a Stroman's wrap. This dish is a nice break from the norm, sooo worth the smell! lol.

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Suzn419

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2007

I had high hopes for this recipe from all the positive reviews on site. My husband and I LOVE Thai Basil Chicken and have ordered it many times at Thai restaurants. This was ok, but definitely did not taste like it came from a restaurant as some have stated. I will continue my recipe search and would probably not make this recipe again.

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KC324

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 30, 2007

It was a nice, quick recipe. Instead of Thai chili I combined sweet chili sauce and Thai chili sauce. I also added 3-4 tablespoons of peanut butter to the mixture. It taste great! Thanks!

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Kristi

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Reviewed: Sep. 16, 2007

I left out the chiles and added 1 tsp of sugar -- then my kids will eat it too!

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ALLIEB

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Reviewed: Sep. 14, 2007

I subbed 2 TB diced jalapenos for the thai chiles and added a tsp of thai chile paste. Only had a little fresh basil around, so I supplemented that with cilantro. Turned out great (3* HOT) and served on a bed of cabbage, it tasted like "larb gai."

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coolmonkshoes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jul. 24, 2007

I was not sure we could pull this off sucessfully with the limited ingredients we had, but regular soy sauce and sweet thai chili sause worked great and we put it on a bed of baby spinach borrowing the idea of wraps from the other reviewer. Smelling like garlic is worth it for this one.

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KARTIMEL

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Reviewed: Jul. 7, 2007

This was GREAT!! I had some extra ground chicken in the fidge and basil outside. I used it as a filling for lettuce wraps. I also used chili sauce since I didn't have the peppers. It was perfect for a warm Saturday!

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DELONNA

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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Reviewed: May 28, 2007

I went to lunch at a Thai restaurant the other day and my friend ordered this dish. She let me taste it and I wished I had ordered it. This recipe came very close in flavor to the restaurant's. I didn't have any Thai chiles on hand, so I used jalapenos. Also added some ketsap manis, and some bok choy, just because we love it. I really liked this dish but it was a bit too hot for my husband. He didn't think he would like ground chicken and was surprised to find that he did. I will make this again, but will tone down the heat.

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: May 22, 2007

I used chili paste as that was all I had and cut back on the garlic a bit. I served it with the Chickeny Chickeny Rice from this site. It tasted so good, but my partner asked where the veggies were! Whoops. Next time I will serve it with the same rice but maybe add some corn, spring onion and celery.

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Reviewer:

Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: May 16, 2007

Instead of chiles, I used about half a bottle of Thai sweet chile sauce. Also, I didn't use any fish sauce and instead of basil I added cilantro. Very delicous!

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