Preparation time:

10 minutes

Cooking time:

10 minutes

Makes:

4 Servings

 
Roberto Caruso

Ingredients

• 2 skinless, boneless chicken breasts
• 4 tsp fish sauce
• 4 tsp brown sugar
• 1 tsp hot chili-garlic sauce
• 2 tsp cornstarch
• 2 tsp vegetable oil
• 1/2 600-g pkg frozen Asian-blend vegetables, about 3 cups
• 1/2 cup packed basil leaves and stems

Instructions

• Slice each chicken breast in half horizontally so you have 4 pieces. Slice each piece into very thin strips crosswise. Place in a medium bowl. Stir in fish sauce, sugar, chili-garlic sauce and cornstarch. Stir well to coat.
• Heat a large non-stick skillet over medium-high. Add oil, then chicken. Cook until chicken is golden, about 5 min. Add vegetables. Cook, stirring occasionally, until vegetables are tender-crisp and hot, 3 to 4 more min. Remove from heat. Stir in basil leaves and stems just before serving.

Prep Tip:

The key to this fast stir-fry is slicing the chicken very thinly — almost paper thin.

Nutrition (per Serving)

calories

152 

protein

17 g

carbohydrates

12 g

fat

3 g

fibre

2 g

sodium

522 mg

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