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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat your wok or pan on high heat and add in the sesame oil until shimmering.
Add chopped garlic and chillies and sauté until fragrant.
Add the chopped chicken and mix it well until it starts to brown.
Add the soya sauce and honey together, stirring to coat the chicken.
Season with salt and MSG, adjusting to taste.
Once the chicken is partially cooked, add in the basil leaves and sauté on high heat until the leaves are wilted.
Garnish with chopped onion greens and fresh basil before serving.
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If Thai basil is unavailable, regular basil can be used as a substitute.
Can I use a different type of oil?
Yes, you can use any neutral oil if sesame oil is not available.
Is MSG necessary?
MSG enhances the flavor but can be omitted if preferred.
Can I make this dish spicier?
Yes, add more chillies or use a spicier variety to increase the heat.
What can I serve with this dish?
Serve it with steamed rice or noodles for a complete meal.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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