Thai Chicken with Tomatoes & Basil

  • Cooking time10
  • Prep time20
  • Servings4
recipe image Thai Chicken with Tomatoes & Basil

Ingredients

  • 2 tsp.
  • 1 lb. , cut into 2.5 cm cubes
  • 3 cups , quartered
  • 1 Tbsp.
  • 1 tsp.
  • 2 cloves , finely chopped
  • 0.25 tsp.
  • 2 , cut into wedges
  • 2 Tbsp.
  • 0.75 cup packed

  • Calories190
  • Total Fat10 g
  • Saturated Fat2.5 g
  • Trans Fat0 g
  • Polyunsaturated Fat2.8 g
  • Monounsaturated Fat4.4 g
  • Cholesterol75 mg
  • Sodium330 mg
  • Total Carbs7 g
  • Dietary Fiber1 g
  • Sugars2 g
  • Protein18 g
  • Calcium4 %
  • Iron8 %
  • Potassium-1 mg
  • Omega-30.1 g
  • Omega-61.2 g
  • Vitamin C20 %
  • Vitamin A2 %

Instructions

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.