Thai Basil Chicken with Mushroom
Experience the exquisite fusion of flavors with our Thai Basil Chicken featuring the robust umami goodness of Phoenix Oyster Mushroom. Succulent chicken meets the bold mushroom umami, complemented by the aromatic Thai basil. This delightful blend, served over steamed rice, promises a culinary journey that tantalizes your taste buds. Unveil the richness of textures and tastes in every bite—Thai perfection awaits!
Chef's Recommendation:
We can use black pearl, grey & Elm Oyster as well instead of Phoenix Oyster. These Mushrooms can also be cooked together in this recipe, Keeping in Mind that the stems of black pearl Oysters are addable & the stems of other oysters mushrooms are discarded.
Ingredients Main:
Sauce:
Instructions
Begin by gently brushing the mushrooms with a soft-bristled brush or a clean, damp cloth to remove any dirt or debris that may be clinging to them.
Since Superlicious Mushrooms are cultivated in a very clean environment washing is not required.
Pat the mushrooms dry with a clean towel or paper towel to remove any excess moisture.
Remove the stem by cutting it with a knife, place the top half of the mushroom on a cutting board and cut into ½ inch thick pieces.
Other than black pearl & king oyster, most of the oyster mushrooms stems are hard to cook & they are recommended to be discarded.
Combine sauce ingredients in a small bowl and set aside.
Cut chicken into bite-sized pieces.
Heat oil in a wok or pan over high heat.
Add garlic, Thai bird eye chili, and dry chili. Cook for 30 seconds.
Add chicken thigh and cook for 2 minutes.
Add mushroom pieces and cook for another 2 minutes.
Add green onion, the already prepared sauce, and cook for 5 minutes until the water reduces to make a thick, glossy sauce.
Toss through the green part of green onions, basil leaves, and roasted peanuts.
Stir until just wilted, then serve immediately with boiled rice.
Safety Instructions:
Always use sharp knife, when you use a dull knife to cut, you need to apply more force. As a result, the knife is more likely to slip and this increases the risk of injury.
In order to prevent contamination, it is important to clean your knife as soon as you’re done using it. Leaving your knife on your cutting board or in a sink full of soapy water clutters your kitchen and creates opportunities for contamination and injury.
Always use a cutting board when cutting ingredients. This will allow you to cut consistently and protect your work surface in the process.
Never leave your stove unattended while cooking. Stay in the kitchen while you're frying, grilling, boiling or broiling food. If you have to leave the room—even for just a moment—turn off the stove.
Keep cooking equipment clean. Crumbs in a toaster, built-up grease on the stovetop, and excess dust behind your appliances are fire hazards.
