Basil chicken with mixed asian vegetables


  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 Servings
*PLUS Cooking time: 10 minutes
Basil chicken with mixed asian vegetables

Roberto Caruso

Chatelaine Triple Tested


  • 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


  • 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 17g, Carbohydrates 12g, Fat 3g, Fibre 2g, Sodium 522mg.