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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 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.
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Prep Tip:
The key to this fast stir-fry is slicing the chicken very thinly — almost paper thin.
- 152 calories
- 17 g protein
- 12 g carbohydrates
- 3 g fat
- 2 g fibre
- 522 mg sodium
User comments (1)
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Delicious and super easy :) The sauce is surprisingly tasty and the dish is so colourful with all the veggies. We used Europe's Best "Zen Garden" frozen Asian veggies. The basil is a great addition. This will definitely be a repeat recipe in our house.
