Basil chicken with mixed asian vegetables
22
PREP TIME
10 min
Makes
4 Servings
* PLUS Cooking time: 10 minutes
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.
FILED UNDER: Chinese Dinner Healthy Recipes one pot Stir Fry vegetables world cuisine
