Basil chicken with mixed asian vegetables

22

PREP TIME

10 min

Makes

4 Servings

* PLUS Cooking time: 10 minutes
Basil chicken with mixed asian vegetables

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 mixed 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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