1 lb. boneless, skinless chicken breasts , cut into 2.5 cm cubes
3 cups mushrooms , quartered
1 Tbsp. anchovy paste
1 tsp. paprika
2 cloves garlic , finely chopped
1/4 tsp. crushed red pepper flakes
2 tomatoes , cut into wedges
2 Tbsp. soy sauce
3/4 cup packed fresh basil leaves
Heat Becel® Oil in wok or large nonstick skillet over medium-high heat and cook chicken until thoroughly cooked. Remove chicken with slotted spoon to dish.
Add mushrooms to wok and cook, stirring occasionally, about 3 minutes. Add anchovy paste, paprika, garlic and red pepper flakes. Cook, stirring constantly, 30 seconds. Add tomatoes and soy sauce. Cook, stirring frequently, until tomatoes begin to soften, about 2 minutes. Stir in basil, then return chicken to wok; heat through. Serve, if desired, over hot cooked rice.