Thai Basil Chicken

Prep Time : 30 mins

Cook Time : 10 -15 mins

Serves : 3 - 4

Prepare with
Niigata Japanese Anchovy Fish Sauce
  • 2–3 Tbsp cooking oil
  • 3 cloves garlic
  • 3–5 red bird’s eye chillies
  • 1 red chilli
  • 400 g chicken breast
  • 1⁄2 tsp white pepper powder
  • 1 Tbsp oyster sauce
  • 1⁄2 Tbsp light soy sauce
  • 1 Tbsp Niigata Japanese Anchovy Fish Sauce for better umami
  • 2–3 Tbsp sweet soy sauce
  • 1⁄4 tsp sugar
  • 1 handful basil leaves
  • 2 eggs
  1. Pound the garlic, bird’s eye chillies and red chilli together.
  2. Cut chicken into bite-size pieces.
  3. Fry eggs until the edges are brown and set aside.
  4. Heat up oil, stir fry the pounded garlic and chillies until fragrant.
  5. Add chicken pieces, stirring continuously while adding the white pepper powder and oyster sauce. Stir fry until all flavours are infused.
  6. Add light soy sauce, Niigata Japanese Anchovy Fish Sauce, sweet soy sauce, and sugar.
  7. Stir in the basil leaves, and immediately turn off the stove. The basil leaves will continue to wilt and cook in the residual heat of the dish.
  8. Serve immediately with rice and fried egg.
  • Instead of chicken, try beef or ground beef.
  • Fry eggs on high heat with enough cooking oil.
  • Mix in Niigata Japanese Anchovy Fish Sauce for better umami.
Share it

Recipe by Che Nom

Umami-rich Recipes

Recognized By JAKIM
ISO-certified Manufacturer