The popular Salvadorean meal is reproduced here in a largely accurate manner. Even if it takes some time, it is totally worth it! Specialty markets sell pre-made chicharron, but this recipe tastes precisely like it. I also prepare the curtido and salsa roja in advance (the curtido can be kept in the fridge for at least a week and the salsa freezes quite well).
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons chili oil
- 2 cloves garlic
- 3 hot chile peppers
- 1 pound skinless, boneless chicken breast halves – cut into bite-size pieces
- 1 ½ teaspoons white sugar
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 5 tablespoons oyster sauce
- 1 cup fresh mushrooms
- 1 cup chopped onions
- 1 bunch fresh basil leaves
Instructions
- Heat the oil in a skillet over medium-high heat, and cook the garlic and chile 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. Mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices run clear. Remove from heat, and mix in basil. Let sit 2 minutes before serving.
Nutrition Facts
| Calories | 244 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 2 g |
| Protein | 28 g |
| Saturated Fat | 2 g |
| Sodium | 657 mg |
| Sugars | 6 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Fantastic! Did a few things different, but followed the ingredients pretty close. Cooked the chicken first in olive oil. Used chicken breasts that I flattened and cut in half. Sprinkled black pepper on then before cooking. Removed chicken from pan. Sauteed onions, garlic, ginger. added Thai chili paste and red pepper flakes (we like it hot). Added a tiny bit of low sodium soy. Added one 8 oz box of mushrooms, cut in quarters. Added one cut up red bell pepper. Cooked til mushrooms soft and nice sauce made. Added a 2.5 tablespoons of oyster sauce, the sugar and a little bit of low sodium chicken broth to make a nice sauce. Added chicken back in, simmered for a little bit then added fresh basil leaves. Simmered a bit more. Served over white rice with french green beans on the side. The 1.5 teaspoons of white sugar was perfect.
Really nice heat! Basil and sugar mellow the spice. Easy recipe, will remake again. Served over rice. Yum.
Outstanding with what seemed like just the right heat – but I had heartburn all night. Sucks to get older so I think I’ll step it down a notch but will definitely make it again
THE BOMB! Next time, I’ll make it spicier, but this was spectacular. Rave reviews from the family.
I couldn’t find chile peppers so used serrano peppers. Also omitted the salt based on other reviews. Other than those two minor changes… followed the rest of the recipe exactly. (oops… added slivered almonds at the end for an extra crunch). Delicious! Will definitely make again. Next time… I will add other vegetables and double the batch so we have left overs.
This was fantastic!!! Everyone in the family loved it. I didn’t have chili peppers so we used roasted red peppers. We also added chopped asparagus with the mushrooms and onions. It was perfect! Very spicy but we like that! Highly recommend if you like spicy. If you don’t, use sesame oil instead of chili oil and it should be just as delicious without the heat.
My picky teens loved it!
Great recipe. I added red peppers and carrots for color. Definitely SPICY. Next time I’ll add less sugar.
Very delicious! I made some substitutions, though. No mushrooms, so I used asparagus. I also didn’t have oyster sauce, but subbed in fish sauce like someone else suggested. I used olive oil and garlic chili paste in place of the chili oil. I had all the other spices, except for the hot chili peppers. I had a jalapeno and added crushed red pepper flakes. The fresh basil makes this dish, so I wouldn’t recommend substituting with dried basil. This is a really excellent recipe. Using the fish sauce gave it a Vietnamese flavor that was yummy.
Really nice flavor and easy to make. I used low fat coconut milk to cut some calories and it turned out great.
This recipe hits the spot! The blend of hot and subdued checks all the taste bud marks
5 star. Never cooked with oyster sauce before. Because of oyster sauce high sodium content, skipped the garlic salt and just added extra fresh garlic.
5 star. Never cooked with oyster sauce before. Because of oyster sauce high sodium content, skipped the garlic salt and just added extra fresh garlic.
This recipe was great just as submitted. My 3 teenage boys also loved it. We served it over white rice and/or rice noodles. I will definitely be making this again.
Delicious!!! But I didn’t have all the ingredients but still came out great! I didn’t have chili oil or the chili’s. I used a little olive oil , chili paste , and crushed red pepper. Also added chopped red bell peppers and ground chicken breasts in a food processor. I like it this way for lettuce wraps. But the oyster sauce, garlic and basil are a beautiful combination in this recipe. My husband loved it and said he would happily eat this 3 times a week!
I absolutely loved this recipe! It has a major kick and when I make it again, I will probably use a pepper with a little less heat. Instead of the rice, I made cauliflower rice and put the chicken on top. Was so good and will definitely make it again soon!
Love it! My only change was using garlic powder instead of garlic salt (because it’s what I had). I don’t think the garlic salt would have been too salty but it is great without it. I used 3 Anaheim chilies without seeds and the heat is perfect. Easily adjustable for personal preference and/or for whatever chilies are available at the market. I would definitely order this at a Thai restaurant and I am thrilled I made it myself!
Are you kidding me?! Complex. Spicy. Filling. Easy. I didn’t change a thing except for doubling the recipe. Yes. Yes. Yes. I found this recipe while searching “basil” because our plant is out of control. I will definitely make this a staple recipe. Thank you, Zfamily!
This one is a keeper. I used diced jalapeño peppers and a dash of red pepper flakes. Also used boneless, skinless chicken thighs and increased the amount. Easy to prepare and good for a casual dinner. I had a group of girlfriends over and they loved it.
Used half the chili oil and removed seeds from jalapenos and it was still spicy (and I eat spicy) but delicious. I would absolutely make it again.
Liked it but it was very salty. Next time I make it I’ll use garlic powder instead of garlic salt. I didn’t have oyster sauce so I subbed fish sauce. Also added fresh ginger. Great flavor! Served over rice.