Thai Basil Chicken with Lee Kum Kee Panda Brand Oyster Sauce
What You Will Need
Ingredients
- 2 tbsp Neutral oil (e.g. grapeseed, rice bran, vegetable)
- 5 Garlic cloves, finely chopped
- 1 Long red chilli, finely sliced
- 400g Chicken thigh or breast fillets, skinless boneless, cut into bite size pieces
- 2 Spring onions, cut into 4cm lengths
- 45g Thai basil leaves, loosely packed (alternatively use regular green basil leaves)
- Serving Suggestions
- Fried egg
- Steamed rice
Sauce Mix
- 3 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 2 tsp Lee Kum Kee Premium Dark Soy Sauce
- 1 tbsp Lee Kum Kee Premium Light Soy Sauce
- 2 tsp Sugar
- ½ tsp Pepper, finely ground
- 80ml Water
Made with
Lee Kum Kee products
How to make it
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Stir together all the Sauce ingredients in a small jug or bowl and set aside.
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Heat up the oil in a frying pan or wok on high heat. Stir fry the garlic and chilli for 10-15 seconds, or until the garlic starts browning lightly.
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Then add the chicken and continue stir frying for 2 minutes. Then add the sauce and stir fry for another 2 minutes. Then add the spring onions, stir frying again for 1 minute.
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Turn off the heat and then stir through the basil leaves until just wilted. Serve with steamed rice and a fried egg.
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Tips:
Keep the temperature of the wok as high as you can. This creates a great smoky flavour and everything will cook more quickly.
In Thailand, this dish is quite spicy. You can increase the spiciness of this recipe by using Birdseye or Thai chillies.