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Recipe submitted by Marian Nowell, Philadelphia, PA

Thai Chicken with Basil

4 boneless, skinless chicken breast halves, cut in thin strips
1 teaspoon vegetable oil
1 1/4 cups chopped shiitake mushrooms
2 large garlic cloves, minced
1/8 teaspoon hot red pepper flakes
2 teaspoons grated lime zest
3 1/2 tablespoons oyster sauce
1/2 cup chopped basil
1 cup jasmine rice, cooked according to package directions
Basil leaves

1. In large nonstick frypan over medium heat, place oil. Add mushrooms, garlic and pepper flakes; cook, stirring, about 3 minutes and remove from pan.
2. To frypan, add chicken and cook about 3 minutes or until fork can be inserted with ease.
3. Return mushroom mixture to pan; add lime zest, oyster sauce and basil and heat through, about 3 minutes more.
4. Place cooked rice on serving platter, top with chicken mixture and garnish with basil leaves.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.