Thai chicken and basil sizzle recipe

42 ratings Rate
  • Serves 4
  • 6mins to prepare, 6mins to cook
  • 226 calories / serving
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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.

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

See more chicken recipes.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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  • Ingredients

  • 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, to taste
  • pepper, to taste
  • Energy 950kj 226kcal 11%
  • Fat 8g 11%
  • Saturates 2g 9%
  • Sugars 1g 1%
  • Salt 0.8g 14%

of the reference intake
Carbohydrate 1.6g Protein 37.1g Fibre 1g


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