Thai Basil Chicken with Lee Kum Kee Panda Brand Oyster Sauce | Australia
Turn off the heat and then stir through the basil leaves until just wilted. Serve with steamed rice and a fried egg.
Keywords
- Lee Kum Kee
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Cooking tools:
- Wok
- Stove
- Spatula
- Plate
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)
- 3 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 2 tsp Lee Kum Kee Premium Dark Soy Sauce
- 1 tbsp Lee Kum Kee Premium Soy Sauce
- 2 tsp Sugar
- ½ tsp Pepper, finely ground
- 80ml Water
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