Spicy Basil Chicken:
– 2 tablespoons chili oil
– 2 cloves garlic
– 3 hot chili peppers [you can use whatever variation of chili pepper, depending on how much you can handle]
– 1 pound skinless, boneless chicken breast halves – cut into bite-size pieces
– 1 1/2 teaspoons white sugar
– 1 teaspoon garlic salt
– 1 teaspoon black pepper
– 5 tablespoons oyster sauce
– 1 cup fresh mushrooms [personally, I don’t like mushrooms, so I just used 5-6 slices for flavour, then upon serving, I made sure they made it onto my dining companion’s plate, not mine]
– 1 cup chopped onions
– 1 bunch fresh basil leaves
– Heat the oil in a skillet over medium-high heat and cook the garlic and chili peppers until golden brown.
– Mix in chicken and sugar, and season with garlic salt and pepper. Cook until chicken is no longer pink, but not done.
– Stir oyster sauce into the skillet [I found it best to do 1 tablespoon, mix, another tablespoon, mix, and so forth].
– Mix in mushrooms and onions
– Continue cooking until onions are tender and chicken juices run clear.
– Remove from heat, and mix in basil. Let sit 2 minutes before serving.
However, there is a reason this is called Spicy Basil Chicken. My mom grows basil in the garden and I was going to cut some before cooking this meal. Halfway through eating, I exclaimed, “I forgot the basil!” Despite the omission of basil, it was a wonderful recipe, and as my mom noted, would have completely changed the flavour to add the basil. Maybe next time…