Thai chicken and basil sizzle recipe

Chef: Tesco

Prep: 10 mins

Cook: 15 mins

A tasty chicken dish that will compliment rice or noodles - perfect for a family meal

4 x 150g skinless chicken breast fillets

125g chestnut mushrooms

2 hot red chillies

3 cloves garlic

2cm piece fresh root ginger

1 medium pot fresh growing basil

2tbsp groundnut oil

2tsp (10g) Thai red curry paste

100ml chicken stock

Juice of 2 limes

Salt & pepper

Slice each chicken breast into six diagonal strips and slice the mushrooms. Set aside.

Halve the chillies lengthways and de-seed then cut into very thin long strips. Peel and finely chop the garlic and ginger.

Cut all the basil from the pot and discard stalks; set leaves aside.

Heat the oil in a large non-stick frying pan or wok and stir-fry the chicken for 2 minutes, then add the chillies, garlic, ginger and stir for another minute.

Add the mushrooms and curry paste and stir for half a minute.

Pour in the chicken stock and lime juice and stir for a further minute until sizzling an the chicken is cooked through, then stir in most of the basil leaves - immediately remove from the heat and serve straight away garnished with the remaining basil leaves.

Serve with rice or noodles

Serves
4

Preparation Time
10 minutes

Cooking Time
15 minutes

Main ingredients
Chicken, Pasta & Noodles, Vegetables, Rice

Recipe Type
Dinner, Easy, Family Dinners, Quick Meals

Level of Difficulty
Easy

Try serving each portion with 100g cooked wholewheat noodles – adds 140 calories.