An authentic taste of Thailand. Served best over white rice.
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!
Read MoreI 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.
Read MoreDELICIOUS! 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!
I've been looking for some easy and authentic Thai recipes and this was great! I didn't have oyster sauce so I used 3 tbsp fish sauce, added some cilantro with the basil, and squeezed some lime right before serving. Turned out great!
Loved this recipe (with modifictions). I don't like mushrooms, or oyster sauce. Left them out, but added green beans.
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.
Prepared with red pepper flakes (1 tsp) and thai chilli sauce w/ garlic (2 tsp) instead of chili oil and whole peppers. 1/2 tsp sugar and 2 tbsp oyster sauce. No garlic salt (heard it would be too salty). substituted some mushrooms and red bell peppers for onion (had none). Nice flavor. Next time, make more saucy. perfect degree of spiciness. boyfriend was alarmed that I used up half his basil plant for this one meal.
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.
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.
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!
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.
Very good! However, I found it to be very salty. When I watered down the oyster sauce (about 2 Tbsp to the 5 Tbsp of sauce), I was much happier with the results. Goes nicely with Thai noodles, too!
Very delicious meal! I decided to cut the mushrooms from the recipe, and it still turned out great! I also added a bit of cayenne. (Gave it an even spicier flavor.) Thank you very much, I really enjoyed it!
My boyfriend loved it, said it was one of the best dinners I ever made :) The only thing I didn't have was chili oil, so I added crushed red pepper to the olive oil I browned the garlic and peppers in. Served over rice noodles. I loved the fresh basil flavor and did not find it too salty, although I did not add salt and pepper. I have been commanded to make this one again, thanks for a great recipe! UPDATE: Made this again with sweet Vidalia onions and portobello mushrooms...superb!
Loved this! Didn't dare tell DH that I added oyster sauce, otherwise he wouldn't have eaten it. I've been collecting recipes that make use of fresh basil since we love it so much, and this really fits the bill! I sauted the onion, mushrooms, and (a tiny habanero) pepper in the chili oil first, since that's what I usually do. Next I added the chicken and garlic so the garlic wouldn't burn. I used a little less oyster sauce than it called for (on the suggestion of others) and added about 1/2 cup water, 2 packets of Truvia, pepper, chopped broccoli, and green beans, since I had these on hand. After letting this cook for 3-4 minutes, I added 1 teaspoon cornstarch mixed with a little cold water. After letting this simmer for a few minutes to thicken the sauce, I added the chopped basil. Served this over brown rice, and it was wonderful!
Great quick dinner. I substituted 1 TBS of canola oil for the chili oil to bring the heat down and only added 4 TBS of oyster sauce to cut down on the salt. End result was perfect. Spicy, but not too hot. Hubby added a bit of extra chili oil at the table to bring up the heat a little. Would definitely make this again. Use lots of fresh whole basil leaves.
Making the recipe as is would be soooo salty! I only used 3 tablespoons oyster sauce and omitted the garlic salt and the flavor was wonderful. I like a little more sweetness so I did up the sugar a little as well. Otherwise, excellent recipe that I will make again.
Awesome dish! Has a flavor similar to drunken noodles, minus the noddles. I added sugar snap peas in with the mushrroms and onions and substituted 3tbls. fish sauce plus 2 tbls. chicken broth for the oyster sauce and cut the garlic salt in half. Will definitely hold on to this recipe!
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.
Great recipe followed the spicing exactly! I also added green beans for some additional veggies.
This was awesome. I made as written with the exception of using 2 dried chili peppers which I removed after cooking and using only 1/2 bunch of basil. It was really great. I was OK with the amount of heat, but might replace 1/2 tbsp of the chili oil with regular oil next time just to dial it back a notch. Definitley don't overcook the chicken, as soon as it's white on all sides add the onion and sauce, everything will cook through by the time the onions are done. I used 5 tbsp of oyster sauce and I didn't think it was oversalty at all but there are probably variations with different brands.
I didn't use the garlic salt as per one reviewer and this came out sooo good. We had it with Spinach and Buttermilk soup from this site. I will definitly make this again.
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!
This tasted pretty good after a few tweaks: added some fish sauce and lime juice. I also made the recipe in a slightly different order than the printed recipe. I stir-fried the chicken in chili oil until slightly browned, then added the mushrooms and onions. When the onions were tender, I added the garlic, garlic salt, sugar, and pepper and the oyster sauce. Threw in a good splash of fish sauce, and the juice of a lime: sweet, salty, spicy, sour. Turned out great and the hubby loved it. Served with Thai cucumber salad from this website. Thanks!
Great flavor but omitted the extra salt and it was still plenty salty. Used jalapenos sliced the long way. Next time I will add green beans!
This was awesome. I took the advice of other reviews and used 4 tablespoons of oyster sauce and 1/2 cup of water. It turned out perfect!
I love this recipe!!! I made it last night and made no modifications. It was absolutely declicious. My boyfriend ate what was supposed to be leftovers for the next day! Don't be discouraged by the chili oil or the oyster sauce, which by the way, I had never used before. I will make this again and again and pass it on to my friends. Thank you for a great recipe!
I really liked this one. My DH said he could only taste the black pepper. I only did 1 T of chili oil and 1 hot pepper because I have kids. Next time I would put the 2 T's in and cut back on the black pepper a little to maybe half. I used green onion instead of white because of a personal preference and I would have added a lot more basil to the dish. I will make this again thanks for sharing.
Really good. I added juice from one lime before serving for added flavor & it was fantastic.
This was a very good recipe but to cut down on the salt I used garlic powder on the chicken. I added yellow and red pepper as well. I added 1/4 cup of low sodium chicken broth with the oyster sauce to make it saucier. I did not have chili oil or fresh chili pepper so I added 2 level tsps of Sambal Oelek -fresh ground chili paste to the oil and garlic. It worked well and was nice and warm but not too hot. Heat lovers could add more if you really like your lips to burn. Good recipe
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.
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!
I think what really makes or breaks this dish is the oyster sauce and the basil you use. I think that sweet basil pairs well with this dish and the brand of oyster sauce I used was Good Luck which I didn't think was the best. I will try another brand next time. I didn't have chili oil so I used vegetable oil which was fine. I used 2 serrano chilies and 1 anaheim. I like spicy and it was plenty spicy enough. I almost threw in some Sriracha and I am glad I didn't. Overall it was really good and I will be making it again.
Really easy, I also cut down on the spice and added peppers. Everyone loved it and it was easy
Very good, authentic recipe... VERY spicy! My stomach could only handle so much, but it turned out very well.
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!
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!
DELICIOUS!!!!I've made this many times and have given the recipe to my son and my friends. It is so easy, so yummy! I always double it and make extra sauce, and I always add a little water and a small packet of G. Washingtons golden broth powder. We all love it, even my 16 year old son. Great recipe! Thanks! I also ALWAYS make the coconut rice from AR to go with this...so good!
I completely left out the oyster sauce to keep it kosher- but it still tasted delicious. The key is absolutely to use fresh herbs. Dry basil flakes would just not cut it in this dish.
I thought this was excellent. I used 2 chopped serrano chile peppers instead of 3 as some people said it was too spicy. It was just perfect for me, a nice kick but not overpowering. Will definitely make again. It was a little salty so next time may use garlic powder instead.
I made this last night. Quick trip to the grocery store, no problem finding the chili oil or oyster sauce (oriental food section). I used crimini mushrooms and walla walla (yellow) onions and fresh thai basil and thai chilies (growing in my yard). Let me say this, I was frankly shocked at how good this recipe was and how easy and quick it was to prepare. Skill level- beginner. Taste- awesome. I read a lot of the reviews and I feel that if you try and swap out oyster sauce or fresh basil for something else, it just wont be as good. Those are essential ingredients in Thai food. Both of those items are readily available any time of the year in any grocery store. So if you are going to use this recipe go to the store. The oyster sauce bottle will make easily 5 recipes or more of this. I fully intend to repeat this often and pinned it as well. Totally awesome recipe.
This is a tasty dish. I would have given it 5 stars if it were saucier and moister.
Excellent! Didn't have oyster sauce, so subbed low-sodium chicken broth. Turned out great!
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!
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.
This recipe is really too spicy for me, but it still is a good and tasty stir fry! I had to order the chili oil off of the internet, because my local grocery store does not sell it. I used Serrano chile peppers for the hot chile peppers, and served it over Basmati rice.
This was quite tasty. I followed all the directions except 1) I reduced the quantity of oyster sauce (5 tablespoons is a LOT), 2) omitted the salt (the oyster sauce has a salty flavor), 3) I added two cups of haricot vert for extra vegetables, and 4) instead of using chili oil, I just used a 1/2 teaspoon of Sambal Oelek red chili paste with regular vegetable oil. But the taste is great. Very good recipe.
I followed the recipe exactly. It was ok to me. Almost bland. Everyone else liked it a lot but I'm not sure I'll make it again. Nothing personal. It just wasn't "me" if that makes any sense. Thanks anyway.
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.
This was very authentic. The Thai basil is a little harder to find, but makes this dish wonderful. I only switched the sugar for Splenda, and on Weight Watchers it works to about 4-5 Points per serving using 1 lb of chicken. Thank you for sharing!
AWESOME! My hubby and I felt like we were in a Thai restaurant. I did make subs like a few other -- fish sauce instead of oyster sauce, coconut oil to cook the chicken and sweet chili sauce instead of the chili oil, sugar and peppers.
This was a fun recipe to make. Whenever I have to take a knife to chicken I do when it is frozen or semi frozen -- it just makes it easier to cut. Since this is a Thai dish I placed the still frozen chicken chunks into a bowl with one can of coconut water with pulp, and added a pinch of red pepper flakes and 1 tbs dried basil (I didn't have any fresh basil and the store was fresh out.). I let the chicken soak while I prepped the rest of the vegetables. Instead of hot peppers I used 6 mini peppers, 3 red, 2 yellow and 1 orange. I upped the garlic to 5 gloves and nixed the garlic salt. I used a bunch of scallions instead of a onion, and added a dozen baby carrots and 2 stalks of celery. After I added the oyster sauce I poured in the reserved coconut water I used with the chicken and let it reduce at a simmer for about 20 minutes. I served this on top of a bed of white rice and used a quarter of a lime to add a spritz of fresh lime juice. The kids loved it and there were no leftovers.
My family loved it! I added 1/3 cup coconut milk during the last 2 minutes of cooking, and it added a great Thai flavor.
Just Ok, wasn't a stand out. I was glad to find a recipe tho' to use up my garden's bounty of Thai basil. It made the dish taste very unique. Both my hubby and I agreed that using Italian Basil would not be the same effect as it would lose its Asian influence. To each his own.
I have family cooking nights at my house almost every week and this is by far one of my family's favorite recipes. I followed this dish almost exactly and it was easy, spicy and healthy. The only change I made was adding red and green bell peppers. I will definitely make again and again!
YUM! I wasn't sure oyster sauce would be the right flavor in this dish, but IT IS! It tastes just like #9 at my favorite local Thai place (gai prig prow...I believe). I didn't have hot chiles, so I used chili garlic sauce (with the rooster...Sambal Oleck) and I added sliced red peppers onion and a can of bamboo shoots (to make it more like my favorite #9). It worked! This is on the repertoire for sure!
Loved this! Not only delish, but super easy and fast. My husband, who is very picky about trying new dishes loved it! I followed the recipe with minor changes. I seasoned the chicken pieces with the garlic salt and pepper before placing in wok. We love spicy, but I only used 2 red hot chilis and the heat was just right.I used 2 tsp. sugar to lower the saltiness and added 1/2 cup water to increase the sauce amount. I also used the entire carton of fresh mushrooms.
This was okay. I followed the directions with the exception of substituting green beans for mushrooms and served it over noodles because I didn't have any rice on hand. Neither my husband or myself were particularly wow'd by it. I actually enjoyed the leftovers the next day for lunch better than I had the night before.
The oyster sauce goes a long way so I used garlic powder instead of garlic salt. Verrrry good. Basil makes a difference, and I add some spinach for an extra veggie boost. Yummy!
This recipe is awesome! I made it exactly as stated and had seconds...which is something that I never usually do. I love this in the Thai restaurant but this is so good that it can more than meet any cravings I will have for this in the future.
This was pretty good, although sweeter than what I'm used to for basil chicken...next time I'd try it without the sugar. I used chili garlic paste and vegetable oil instead of chili oil (couldn't find it at the grocery store). And I had to use regular basil instead of Thai basil, but otherwise I followed the recipe.
Loved it! To make it a little less spicy I just halved the chili oil and replaced the other half with olive oil. I also followed other comments and put in more fresh garlic and omitted the garlic salt.
Very good! Entirely too salty, though! I haven't tried it, but would suspect, that adding an extra clove or two of garlic, eliminating the garlic salt and using 1/4 to 1/2 teaspoon of regular salt would achieve superior results. I will definitely try this again!
I left out the sugar also I didn't have the peppers or oil so I used Asian hot sauce and a dash of cayenne pepper... I only had dried basil but it was still delicious....will def make again!
Vegetarian here, so I made a few subs: I used Quorn (brand) "Chicken" Tenders rather then real chicken and it turned out FANTASTIC. I also could not get any thai basil, so I used regular basil. I doubled up and used 2-3 large bunches of leaves. I also only had sesame flavored chili oil on hand, and used that. I quartered baby bella mushrooms and a quarter of a red pepper cut into thin strips as well as a hand full of snap peas. I omitted the the chills since I didn't want to run to the store. I ended up serving it over thin green beans, and even my kids loved it, which is amazing since 7 and 10 year olds can be picky at times. Everything else I did per the recipe (well, except I added red pepper flakes once dished out so the kids wouldn't burn their lips from the spiciness) and I must say it's a keeper. Thanks so much!
This recipe was DELICIOUS! Sweet and spicy, very easy to make, and better than the basil chicken I ordered from a local Thai place a few weeks ago! This is definitely going into the regular rotation. Substitutions: 2 tablespoons chili oil (didn't have this so I used 1tsp Goya hot yellow pepper paste, few dashes of hot sauce, and olive oil) 2 cloves garlic (used 3-4) 3 hot chile peppers (couldn't find these, so I used one jalapeno pepper) 1 1/2 teaspoons white sugar (didn't have this so I used 1.5 tsp brown sugar) 1 teaspoon garlic salt (added 2 more cloves of garlic instead) 5 tablespoons oyster sauce (due to reviews about it being too salty, I only used 2.5 tbsp) 1 bunch fresh basil leaves (use a lot!) I cooked fresh green beans separately and served it over that instead of rice.
We really like this recipe with beef, using a tender cut. I've followed a few suggestions: 3 T fish sauce instead of oyster sauce and garlic powder instead of garlic salt. When adding the basil, I turn off the heat, throw the basil in the pan and cover. I let that sit for 5-10 minutes, stirring now and then; that way it gets less leafy. Thank you for the recipe!
This was really good and really easy. The one thing is I would change it to garlic salt to taste. It was SO salty that I ended up adding a can of coconut milk. The coconut milk made it really good too though. I too used fish sauce instead of oyster sauce b/c I had it on hand.
Very good, and super easy. Tastes better than take out food too. Served it over oven roasted asparagus instead of rice.
This was so good! My husband and I really enjoyed this and both of us actually took the leftovers for lunch today. I had bought some hot chili oil from Chinatown and that had the crushed up red peppers already sitting in it. I used about a tbs of that paste instead of the chile peppers. I only used about 4 tbs of the oyster sauce since that is already plenty salty and I omitted the garlic salt. Other than that, I did exactly what the recipe stated. This totally reminds me of a dish found at a Thai restaurant. I'll definitely be making this again. thank you!
Really tasty dish. Added - diced celery, green pepper, fresh ginger & some fish sauce. Fresh basil is a MUST!
This was excellent. I only used 3 tablespoons of oyster sauce and added 2 big tablespoons of coconut milk right before taking off the heat. Improves the texture! Habanero type hot sauce also works well if you need to substitute for actual peppers.
I was able to make this with ingredients I had on hand with no extra trips to the store! The only substitution was 1 Tbsp. of chile sauce with garlic instead of the chile peppers. I served over thai noodles. As other reviewers stated I will make extra sauce next time.
This recipe was INCREDIBLE. We followed it exactly (except, you know, dicing the garlic, peppers, mushrooms, and onions, which wasn't specified), and it was out of this world. Definitely going into our recipe book!
Wonderful and fast for a week night dinner. I used chicken thighs and added chili sauce. The second time I made it, I added fresh asparagus for a complete meal. This has become one of my favorites.
I absolutely LOVE this recipe. It's become my stand-by and I make a ton of it, mix it in with rice, and eat it left over for days. Unlike some of the other reviewers, I didn't find it too salty and I follow the recipe almost exactly. It's very spicy, which I really like, but if you don't like spicy quite as much, add more white rice. I would HIGHLY recommend this recipe.
My husband who generally doesn't like "bird" loved this! I put some red pepper flakes in the oil (instead of the spicy peppers) and used some chili sauce as well. I also used chicken thighs instead of breast meat and substituted water chestnuts and some red bell pepper for the mushrooms because that was what I had on hand but I think the mushrooms would be scrumptious in this as well.
I skipped the garlic salt after reading the reviews but otherwise followed the recipe quite closely. There is little sauce and personally I would have preferred more. This was an ok dish but I will not make it again as there are many Thai dishes that are just as easy to make but so much nicer.
So delicious! I halved the recipe and used slightly less oyster sauce. I also didn't have chilies on hand so mine wasn't overly spicy. Will make this again for sure!
Awesome recipe, easy to follow. I felt like we had gotten taken out only with fresher ingredients. This is one of my favorites!
Excellent dish. Added chopped cilantro (about a 1/4 cup) and the lime juice from 1/4 wedge of lime. Didn't have peppers so I added a little dried red pepper flakes and used dried basil instead of fresh. ONE WORD OF CAUTION - if you arent used to using the hot chili oil when you add the chicken it may atomize and/or smoke a bit in the kitchen and cause some breathing irritation. I made this in the fire station and cleared the kitchen with everyone coughing. Our ventilation fan does not keep up with the smoke/vapor production.
I was expecting much, much more based on the reviews, and ended up very disappointed! It was missing something.
Wow, the flavor was great. I forgot to buy chile pepper so I left them out but this was still very spicy.Too spicy for my adult daughter but just right for her boyfriend and my husband. I will make again replacing some chili oil with olive oil. and put the chili oil on the table for those who want more spice.
I tried this with ground beef, but I added a small amount of peppers. It still came out really good! My daughters loved it and they are both really picky eaters!
I didn't make this spicy since my kids don't like spicy foods. A lot of basil will definitely make this a winner :-)
Yummy! Made it for a dinner party, everyone liked it! Next time, I may take out the oyster sauce, it had a wierd smell to it (but no one else thought it was wierd.
I make this a lot and love it. Sometimes I omit the peppers to make it less spicy but still good!
OMG, this is my new favorite recipe. My son made this using a 1/2 of a habanero and it about blew us away. This was the best tasting meal I've ever had!
This was really good. Just like from a restaurant. I cut down the heat by a third for both the chili oil and the red peppers and I still think mine was a 3 star heat.
Have to say I love this recipe it's a quick go to! My family loves it you can tweak to your liking with certain ingredients but it's great as is! Thanks for sharing!
Very good! Eyeballed the measurements, skipped the garlic salt and used extra fresh garlic instead, and used five birds eye chillis because I wanted it pretty spicy. Used bone in chicken, and added added some water after adding all the ingredients except the basil. Covered and let it boil down to a nice gravy. I tasted this before adding the basil, and again after, the fresh basil really makes a difference.
I was initially apprehensive about the lack of ingredients for flavourings, but this was delicious. I added buk choy, orange and purple carrots and broccoli florets for added flavour and to pack it out a bit and served over Jasmine rice. I also included a few mint leaves as the basil flavour was a little underwhelming. So quick and so easy, this will become a regular for sure.
Delicious! I was looking for a recipe to recreate my favorite meal from our local Thai restaurant. This was right on the money. I couldn't find the chiles, so I used a Thai chili sauce instead. Incredible!
Delicious! This recipe was a hit!!! I made a few modifications... since I didn't have chili oil or chili peppers, I used garlic chili paste instead, no onions & no mushrooms. I didn't use the full amount of oyster sauce, since I read from other reviews & I didn't want it too salty. I still have requests from friends to make it again!!!
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.
