Spicy Thai Basil Chicken | Sadia Singapore

Spicy Thai Basil Chicken

cooking-time30 mins cooking-servings2 SERVINGS


  • 1 packet Sadia minced chicken
  • 5 cloves of garlic, diced
  • 4-10 Thai chilies
  • 1½ tsp oyster sauce
  • ½ tsp light soy sauce
  • A splash of dark sweet soy sauce
  • ½ tsp sugar
  • A handful of basil leaves
  • 1 egg
  • Oil


  1. Heat 2 tablespoons of vegetable oil in a wok or frying pan on high-medium heat and fry an egg. Drain the excess oil and set it aside.
  2. Heat the wok on high heat, and add 1 tablespoon of oil.
  3. When the oil is hot, add chilies and garlic. Stir fry them for 20 seconds or until they are really fragrant.
  4. Toss in Sadia minced chicken, stir fry continuously until it is fully cooked. If it starts to get dry, add just a tiny splash of water.
  5. Add in oyster sauce, light soy sauce, sugar and dark soy sauce. Keep stir frying for another 30 seconds.
  6. Grab a handful of basil leaves, toss it into the pan, fold it into the chicken, and then immediately turn off the heat. (The basil leaves only needs to cook for 5 seconds, and it will continue to wilt and cook from the existing heat of the chicken.)
  7. Serve the Thai basil chicken with rice and topped it with an egg.

Minced Chicken

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