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Spicy Basil Chicken
April 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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