Thai Chilli Basil Chicken

I really enjoyed this recipe. It is a quick and easy version of Three Cup Chicken. I used Thai basil I had frozen. I served it over Thai sticky rice with a side of stir-fried oyster mushrooms.

Very flavourful. Scaled the recipe down to 2 servings and served with rice and steamed Chinese broccoli. Substituted a milder chili. Good recipe for using an abundance of Thai basil.

It would be great to have it more like a sauce. Maybe double the sauce so that it’s not just rice and chicken

Do not use sweet basil, bad

I added sliced mushrooms zucchini and red bell pepper. I used shallot instead of green onions. I replaced the oyster sauce with fish sauce. I also let the cut up chicken sit with a little soy sauce, fish sauce and cornstarch tossed on it before cooking. Squeezed some lime over it at the end.

Excellent! I doubled the recipe, added fish sauce, maybe a TBSP, and added a few squeezes of lime. Served over jasmine rice. Definitely making this again!

I subbed oyster for 2tsp fish sauce and skipped the chili to lean into the sweetness.

Subbed fish sauce for oyster. Very tasty.

Added 2 tsps of fish sauce to give it some depth. Great recipe and kid-friendly also with 1 tsp of chill flakes instead of birdseye chili.

TIP: I'd recommend frying the garlic and onion later (right before the sauce) so that you don't have to worry about burning them and can focus on getting a nice sear on the chicken.