Thai Basil Chicken
Lee Kum Kee

Thai Basil Chicken

Serves 4
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Bring street food to the dinner table using a mixture of Lee Kum Kee sauces to create this intensely delicious chicken dish, all in 15 minutes! This stir-fry like Thai chicken dish will quickly become one of your favourite dinners.


400g chicken thigh or breast fillets, skinless boneless, cut into bite-size pieces
45g Thai basil leaves, loosely packed (alternatively use regular green basil leaves)
5 garlic cloves, finely chopped
2 spring onions, cut into 4cm lengths
2 Tbsp neutral oil (e.g. grapeseed, rice bran, vegetable)
1 long red chilli, finely sliced
fried egg
steamed rice

Sauce Mix

80ml water
2 tsp sugar
½ tsp pepper, finely ground


1 Stir together all the sauce ingredients in a small jug or bowl and set aside.
2 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.
3 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.
4 Turn off the heat and then stir through the basil leaves until just wilted. Serve with steamed rice and a fried egg.


1 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.
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.