It’s flavorful, fast, and is going to become one of your favorite quick lunch!.


For the chicken marinade
  • 500g minced chicken
  • 2 tablespoon olive oil or vegetable oil
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon fish sauce
  • 2 tablespoon olive oil or vegetable oil
  • 3 to 4 cloves garlic, minced
  • 1 to 2 bird’s eye chilli (optional)
  • 1/2 onion, chopped
  • 1 stalk spring onion, chopped
  • 1 cup fresh Thai Basil
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 2 tablespoon oyster sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1 chicken bouillon cube
  • a pinch of ground white pepper


  1. In a bowl, marinade the minced chicken with oil, light soy sauce, oyster sauce and fish sauce together. Mix well and let it sit for 10 minutes.
  2. In a wok over high heat, drizzle in oil and add chicken. Stir fry until it loses its raw colour, about 2 to 3 minutes. Set aside.
  3. In the same wok, add oil and add the onion, garlic and chili. Stir fry until fragrant. Toss in the chicken and stir continuously. At this stage you want to continue to stir and cook your chicken until it’s just about fully cooked all the way through.
  4. Add the oyster sauce, light soy sauce, palm sugar, dark soy sauce and chicken cube. Keep stir frying for about another 30 seconds.
  5. Add Thai basil and fold it into the chicken, stir fry for 1 minute and then immediately turn off the heat. The basil will continue to wilt and cook from the existing heat of the chicken. Serve with steamed white rice.

Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok

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