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Basil Chicken Recipe

Basil Chicken

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on July 01, 2012

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    You can make everything ahead, do all the chopping in the morning, and mix the sauce. put it in the fridge and make it when you are ready for a truly fast dinner. Everyone loved it, BUT be careful of the Serrano chile, it is very hot and make sure you wash your hands. You don't want to get it on your face. Truly easy and delicious .

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  • on April 30, 2012

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    I tripled the sauce, added shelled edamame, red bell pepper, left out the chile pepper, and it was delicious! Oh, and I didn't use skin-on chicken, so I simply dredged the cut-up chicken in flour and browned it that way. It didn't affect the flavor or texture of the chicken one bit, but it helped the sauce to really thicken up later. Only be careful - it does tend to stick to the pan a bit more.

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  • on January 25, 2012

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    My first time trying to cook a Thai dish at home - it's so expensive when you go out to eat or take-home! I agree with the other reviewers- triple the sauce and double the basil! Also, since chicken breast tends to be dry and hard to flavor - I recommend marinating the chicken in the a few teaspoons of the sauce you made for about 30minutes in the refrigerator. In the meantime you have enough time to cook the rice and chop veggies. I added a few slivers of jalapeno for a kick.

    All in all, this was a really tasty dish for beginner Thai home cooks

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  • on September 11, 2011

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    I also agree to the bland taste. I was so excited when I started because a friend dropped off a load of basil on my kitchen counter top and the smell drove me crazy.

    Maybe some dark meat instead of the breast. And the sauce needs to be thicker. Will give it one more try with double the basil and perhaps a peanut based thicker sauce. I used lime zest in my rice and that was good; coconut milk for the rice??

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  • on May 27, 2011

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    I agree that this dish was pretty bland. It needed more basil and kick, perhaps some green curry paste for more flavor and a touch of heat.

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  • on February 02, 2011

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    i don't think the people who gave this recipe a low rating followed the directions! this was AWESOME! where i live (brooklyn, ny one plate of this costs at least $8 and i made it for 2 people for about $3! and mine was way better! not greasy like it sometimes is at a restaurant and it tasted so fresh, too! i served it over brown rice instead of white. keep the thai recipes coming, sandra! i'm going to try them all!

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  • on January 23, 2011

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    This dish was just okay. It looked really good when she made it on her show, but my family and I found it rather bland, even after I doubled the sauce. Most Thai dishes I have had in restaurants are full of flavor and have some heat. This version is good perhaps for kids or for those who are just being introduced to Thai flavors. For those who love Thai food, it needs to be kicked up a notch. This could be really good, but next time I make it I will probably triple the sauce, add more basil, and add another serrano pepper.

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  • on January 18, 2011

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    I doubled everything for lunch and I thought this dish was great!! The fresh basil and sauteing the Serrano pepper was key to this dish. I used Jasmin rice. I would have loved to have some extra juices for this rice so I may triple the sauce for some extra. This is a keeper. Thanks for the recipe!

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  • on January 17, 2011

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    I substituted tofu and it worked great!

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  • on January 16, 2011

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    If the dish doesn't taste like the carry-out it's replacing, saving money's a mute point. Can't recommend recipe, chicken was rubbery and tasteless.

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