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Thai Chicken with Tomatoes & Basil

  • Cooking time10 min
  • Prep time20 min
  • ServingsRecipe serves 4
recipe image Thai Chicken with Tomatoes & Basil


  • 2 tsp. Becel® Oil
  • 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
Total Fat10.00 g
Saturated Fat2.500 g
Trans Fat0.000 g
Polyunsaturated Fat2.800 g
Monounsaturated Fat4.400 g
Cholesterol75 mg
Sodium330 mg
Total Carbs7.00 g
Dietary Fiber1.0 g
Sugars2.00 g
Protein18.00 g
Calcium4 %
Iron8.00 %
Potassium-1.000 mg
Omega-30.10 g
Omega-61.20 g
Vitamin C20.0 %
Vitamin A2.0 %


  1. 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.
  2. 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.