Thai Chicken and Basil Sizzle

A quick and easy chicken dish that is ready in minutes. Enjoy it as a speedy dinner or a handy lunch for the next day.

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 2 people


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.



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 Thai red curry paste
100ml chicken stock
Juice of 2 limes
Salt, to taste
Pepper, to taste