Return chicken and any accumulated juices to the skillet or wok and toss everything together once. Give the sauce you made a whisk (the cornstarch settles to the bottom otherwise) and add it to the pan. Cook, tossing constantly, until the sauce thickens and coats all the ingredients, 30 to 60 seconds. Remove from the heat, add the basil, and serve immediately over rice, if desired.
150 120
Chicken 65
Chicken 65 is a spicy, deep-fried chicken dish originating from Hotel Buhari,[2] Chennai,[1] India, as an entrée, or quick snack. The flavour of the dish can be attributed to red chillies, but the exact set of ingredients for the recipe can vary. It can be prepared using boneless or bone-in chicken and is usually served with onion and lemon garnish. Vegetarian variants like "Paneer 65" or "Gobi 65" use paneer or cauliflower instead. While the name "Chicken 65" is universally used to refer to the dish, there are many different theories claiming its origins.
180 120
Brosted Chicken
is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a rotisserie (rotary spit). Generally, the chicken is roasted with its own fat and juices by circulating the meat during roasting, and therefore, are usually cooked exposed to fire or heat with some type of rotary grill so that the circulation of these fats and juices is as efficient as possible. Roast chicken is a dish that appears in a wide variety of cuisines worldwide.
100 60
Shavarma
(/ʃəˈwɑːrmə/; Arabic: شاورما) is a dish in Middle Eastern cuisine consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Originally made of lamb or mutton, today's shawarma may also be chicken, turkey, beef, or veal.[4][5][1] Thin slices are shaved off the cooked surface as it continuously rotates.[6][7] Shawarma is one of the world's most popular street foods, especially in Egypt, the countries of the Levant and the Arabian Peninsula, and beyond.[8]
