Baked Chicken Breasts with Basil

This image courtesy of David Loftus



Cooking MethodBaking, Pan-frying



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party

Recipe CourseMain Course


Taste and TextureSavory, Spiced


  • 4 chicken breasts, preferably free-range or organic, skin removed
  • 1 bunch spring onions, chopped
  • 2 tablespoons honey
  • 4 tablespoons soy sauce
  • 2 red chillies, deseeded and chopped
  • 2 teaspoons preserved or fresh ginger, finely chopped
  • A small bunch of fresh basil
  • 9-ounce package of egg noodles
  • 2 tablespoons sesame oil
  • 2 tablespoons sesame seeds
  • 1 zucchini, cut into long, thin strips using a peeler
  • 1 red pepper, finely sliced
  • 2 heads bok choy, sliced


  1. Preheat the oven to 400°F.

  2. Score the chicken breasts in a criss-cross pattern to about 1cm deep. Mix all the marinade ingredients together in a bowl and pour over the chicken breasts. Leave to marinate in the mixture for at least 30 minutes, or longer if possible.

  3. Soak the noodles in boiling water for 1 minute or until separated. Scrape the marinade from the chicken breasts and reserve it.

  4. Heat the sesame oil in a pan until very hot and fry the chicken breasts in the oil for a couple of minutes until golden. Add the sesame seeds and toast for 30 seconds until browned slightly. Throw the zucchini, pepper and bok choi into the same pan with the rest of the marinade, then stir in the drained noodles. Season well and cover with foil. Bake for 20 minutes in the preheated oven until cooked through.


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Very nice. The oven allows the stuff to cook without making the noodles too mushy. Please note the egg noodles should be pre-cooked. If not, you should cook your noodles until just underdone. I would double the marinade so there's enough for the noodles. I added 1/2 teaspoon of crushed red pepper.

@ameisels, welcome to cooking! There are two reasons: first, the chicken is cooked for only a couple of minutes over high heat--more for color and a nice seared flavor than to cook it through, so a final trip to the oven is necessary. Also, covering and baking all the ingredients gives all the flavors a chance to blend.

Anyone know why this calls to bake the chicken after its fried? I'm wondering the signifigance of that bc I'm new to cooking and am all freaked out about knowing when chicken is done. Why not fry it all the way through?


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