THAI HOLY BASIL CHICKEN: PUD GA-PRAO GAI SAP

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I was a little apprehensive but always wanted to try to make Thai. This recipe was VERY easy and came out great! I used sliced chicken breast instead of ground chicken. I doubled the Basil and added sliced green peppers and onions in addition to the red bell pepper. I took the advice of the others and doubled the mushrooms. Next time I would add a little more garlic and basil. The sauce was runny but I didn't mind. I added additional oyster sauce and sweet soy sauce...I think it could have even used a little more. I also used one Thai chile pepper and removed the seeds, I generally do not like when my food is too spicy. Next time I will leave some of the seeds in, I think it would have added an additional layer of flavor that would have made it more authentic. Overall, this was a really easy and fantastic dish. It takes little time and anyone who likes Thai will love it!!!!!

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Being in the Bay Area, I'm used to eating some really good thai food. And this recipe is the real thing. It's one of my husband's favorite dishes now.

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Last night i made this dinner for the second time. I didn't care for the ground chicken so I used shrimp. The sauce was a little thin so I added some corn starch. In addition I also added more mushrooms and baby bock Choy, one more tablespoon of oyster sauce and a little more basil made this dish amazing!

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Now that I have made this fabulous dish, basil chicken at Thai restaurants does not compare! I have made this over and over with rave reviews from friends. However, there are a few changes that I did: used serrano chiles instead of Thai chiles, skipped on the sugar (I like it spicy!, and tripled the amount of mushrooms (because the mushroom soaked in the delicious broth is just soooo good!. You have to try it!!

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it was very good & spicy, the rice was awesome.

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I made this after having basil chicken at a wonderful Thai restaurant in Annapolis and this turned out better then theirs. My girlfriend asked me if I'd make it regularly.

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my husband & i loved it! it was also very quick & easy to make.

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Wow I am a big fan of Thai cuisine; in fact I would consider this dish when I order out, one of my favorites--ever! I was skeptical of making it for myself, but it had to be done because that take-out bill adds up. I made the recipe and I am proud to say whenever I have a craving for this dish, I will consider making it first before I reach for the menu. It works, the dish came out really delicious?the flavors all work well together and I was even able to substitute the ground chicken for sliced chicken and still give it the same flavor.