Basil chicken with mixed asian vegetables
23
- Prep Time10 min
- Total Time10 min
- Makes4 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 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 17g, Carbohydrates 12g, Fat 3g, Fibre 2g, Sodium 522mg.
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