Basil chicken with mixed asian vegetables

Prep 10 min
Plus Cooking time: 10 minutes
Makes 4 Servings



skinless, boneless chicken breasts
4 tsp
4 tsp
1 tsp
2 tsp
1/2 600-g pkg
frozen Asian-blend mixed vegetables, about 3 cups
1/2 cup
packed basil leaves, and stems


  • 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.


Calories 152, Protein 17 g, Carbohydrates 12 g, Fat 3 g, Fibre 2 g, Sodium 522 mg.

Prep tip

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

Recipe Collections
Latest Recipes