Spicy Basil Chicken

I made this tonight and loved it! It was very simple to prepare, even though I accidentally bought skinless bone in chicken thighs. I loved the flavor of the sauce, and it went so well over the Brown Rice with Sesame. I will be making this one again!

Delicious! I made this with chicken breast tenders (what I had on hand; ~26 oz) and dried basil (forgot to buy fresh--oops). Otherwise, I made this as stated and it is delicious. The sauce didn't need any real 'thickening' time as the ingredients didn't make much. It could be the additional 2 oz of chicken I used but I doubt that would have left much extra. The sauce covered the chicken just fine... just don't expect any to sop up into rice if you made it.

Very tasty! I did not think this dish was very spicy. I might add more chili sauce next time. Mine came out quite salty. Did I do something wrong? Either way, I'll be making it again.

Simple, tasty ingredients = a delicious meal! Husband approved. Will definitely make this again!

Packs a lot of authentic Asian flavor. The brown rice accompaniment didn't go over so well due to the fact that it was minute rice. Snow peas weren't too bad.

This was delicious, and super quick! Thursday nights I have a very limited window to make dinner, and this was a perfect recipe for a worknight meal. I did use the fish sauce, but did not add the spice because I made it for my kids. My little ones raved about it, and my husband loved it as well. This will definitely make it into my recipe book! I served it with brown rice and the garlicky asparagus from the same issue. (Meant to make the sesame brown rice but couldn't find my sesame seeds and realized I didn't have enough lime juice....) I also halved the chicken but kept the same amount of sauce.

A new staple recipe! It may even be the new favorite Asian recipe for our house.I followed the recipe exactly. It came out wonderful. A very rich flavorful sauce that wasn't too salty. I served it with barley and a salad, making a nice light meal. Though I would consider doubling the recipe since I have teenagers.

Quick and easy to make. I followed the recipe as written, except i doule the sauce as my husband is a fan of sauce. I thought it was pretty spicy but the husband thought it was perfect and asked for it to be added to our regular meals.

This was pretty good (if pretty standard, as others have mentioned). I doubled the sauce and threw in a spoonful of hoisin to make it more interesting, and stir-fried some zucchini and orange bell pepper and threw it all together. Served it over jasmine rice. It was a healthy, filling meal for a weeknight.

We love this dish and make it exactly as written.

This is a winner. I have made it twice. The second time I added peanuts to the chicken, grated lime peel and ginger to the rice and added some garlic to the snow peas and red peppers. Delicious!

This was a really tasty, but we basically tripled the amount of liquids because we prefer saucier mains. Also, we bulked up the greens.

This recipe was so easy! Served over the sauteed snow peas and peppers. The slightly sweet sauce went well with the bitterness of the snow peas. Will definitely make again.

So quick and easy! Made with the Sauteed snow peas and peppers and brown rice with sesame. All paired well together. Really loved the flavor. Will be making again!

Delicious! So easy and so good! Will definitely make again.

Pretty basic stir fry, but tasty. Used green beans that I had parboiled first and added when I was just about ready to serve. Made a little more sauce, as I know my husband would drown it in soy sauce if I didn't. We enjoy siracha, so added more at table. Served with white rice cooked with homemade chicken broth. Nice light dinner and on the table fairly quickly. Basil made a nice addition and I'm looking forward to my either my purple or my thai basil growing sufficiently this summer to use next time.

Very tasty dish. Took some of the previous commenter's advice and doubled the sauce, except didn't feel the need for salt. Added some minced fresh ginger to the chicken saute and also several vegetables. Had mushrooms, red pepper and snow peas on hand this time. I like another reviewer's suggestion of sprinkling peanuts on top, next time.

super easy and restaurant-delicious without the msg and extra fat. sooo good and fast.

Very easy. Used breasts instead of thighs because that's what we had in the freezer, otherwise followed recipe. Loved the garlic & chiles. Rather than rice, served with small portion of flat noodles & CL's sauteed snow peas and peppers. (Also made the salad from CL's spinach salad with spiced port and ginger dressing.)

I doubled the sauce and used four BLSL chicken breasts instead of thighs. I kept everything else the same and served over white rice with the juice of one lime and a tablespoon of toasted sesame seeds. I served this alongside the Sauteed Snow Peas and Red Peppers, but next time I think I'll mix the veggies in with the chicken and sauce. I will make this again--tastes like a dish I like from Pei Wei!

My husband made this one for us (very thankful for the myrecipes.com program that allows him to get online, look up our recipes for the week and start cooking when I'm unavailable). The whole family loved this, including a two-yr-old and picky 5-yr-old. I'm sorry to say that I don't know what alterations I can report (other than using bnls/sknl breast instead of thighs) b/c my husband said the computer went dead so he had to wing it at the end, and doesn't remember what changes he made. We served with white rice and had no complaints of it being too spicy from our kids.

Pretty good, but definitely you need to double or triple the sauce.

Very good. Followed directions, but cut chicken in half fr 2 servings - but did not half sauce - was appropriate amount of sauce. Nice and spicy as is.. Added mushrooms halfway thru chicken cooking. Served over brown rice

First of all I modified this recipe a tad to fit the ingredients I had on hand. I used chicken tenderloins not thighs, and 1/4 tsp red curry paste and 2 pinches red pepper flakes instead of the chili paste. The result was a spicy chicken dish that was delicious! I love finding fast and easy sauces to perk up plain old chicken and this recipe did the trick. Would highly recommend and will definitely try again! Put chicken over brown and wild rice, but next time might try over cous cous.

We loved this, quick and easy.

Both my husband and I thought this dish was delicious! Very easy to make, and tasted great the next day for lunch as well. I was a little hesitant about the spice, so I didn't use the full amount of chili sauce, but next time I think I'd add even more than the recommended amount as it didn't have any kick (but was still tasty!). Might follow another reviewer's suggestion of adding red chili paste to the dish as well. Very easy + very tasty= will make again!

Loved the simple recipe. Boyfriend, who is Vietnamese, said it is similar to one of their traditional dishes. It was a great meal served with brown rice and the sauteed snow peas.

Holy moly, this was GOOD! I made a double batch and I'm glad I did. I added a red pepper, sliced in strips, and some broccoli florets before adding the chicken. I forgot to add the basil at the end, but it didn't seem to matter. It was so flavorful - my husband loved it!

Great weeknight meal. Used chicken breast instead of thighs and ommited salt. Otherwise followed directions exactly. I servered it over steemed broccoli for myself and pea pods for my husband. We both really liked it, there was just enough sauce and just enough heat. Will make again.

I didn't think this dish warranted 5 stars like other reviews, but it's a decent basic brown sauce. Actually, with a little tinkering it could be much better. I thought it would be delicious with a handful of peanuts thrown in, or a sprinkling of ginger when sauteing the chicken. Also, some vegetables to add more interest to the dish. For future reference, I used 3 chicken breasts (that's what we had in the fridge) and doubled the sauce. It was the perfect amount of sauce.

Loved this recipe!! Made it over wild rice! Amazing! Used thin chicken breasts, and doubled the sauce based on other reviews. I like my rice drenched in sauce. Easy to make, and definatley a staple!

Great quick weeknight meal. I added baby kale and sugarsnap peas because I had them on hand. Surprisingly, my 3 year old LOVED it, and gobbled up every bite. Glad I used thighs, which had a little more complexity than skinless breasts, although the recipe would be fine with breasts. Served on wild rice.