In large skillet, heat oil over medium-high. Add chicken and mushrooms;
stir and cook until chicken is cooked thru, about 5 minutes.
Break up chicken as you stir.
Add garlic, basil, green onions and red pepper. Toss to mix well and
welt basil, about 2 minutes.
Reduce heat to low.
In small bowl, combine chicken broth, soy sauce, fish sauce, Sriracha
sauce and cornstarch, and whisk well.
Add to skillet and stir and cook until sauce thickens slightly.
Adjust seasoning with additional Sriracha, if necessary.
Serve immediately over rice.
Serving
Suggestions
Hot steamed rice, if desired. melon slices
Originally Submitted
8/25/2014
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