• 4 skinless boneless chicken breasts
• or
• 8 upper thighs
• 1 cup (237 mL) chicken broth
• 2 tbsp (30 mL) soya sauce
• 1 tbsp (15 mL) each of sugar and sesame oil
• 2 tsp (10 mL) each of dried basil and hot-garlic chili sauce
• 1 red pepper (optional)
• 1 tbsp (15 mL) cornstarch
• 1/2 cup (118 mL) each of coarsely chopped fresh cilantro and mint leaves
• cooked rice (optional)

1. Remove any visible fat from chicken. Pour broth into a wide frying pan and set over medium heat. While it is coming to the boil add soya sauce, sugar, sesame oil, basil and hot-garlic chili sauce.
2. Slice chicken into wide strips. Stir into boiling sauce. Cover. Slice pepper into bite-size strips and stir into sauce. Cover and reduce heat so mixture just simmers. Simmer until chicken is almost cooked, about 8 minutes. Stir often.
3. Stir cornstarch with 2 Tbsp (30 mL) cold water until completely dissolved. Pour into chicken mixture and stir until thickened, about 3 minutes. Stir in fresh cilantro and mint and spoon over rice.

Serves:4
Prep Time:10 mins
Cook Time:15 mins

*Nutrition Info
Calories 237
Protein 37 g
Fat 6 g
Saturated Fat 1 g
Carbohydrate 7 g
Fibre 1 g
Sugar 4 g
Cholesterol 90 mg
Sodium 784 mg
% Daily Value
Potassium 15
Calcium 3
Iron 11
Vitamin A 4
Vitamin C 5
Vitamin B6 40
Vitamin B12 19
Folate 5
Magnesium 21
Zinc 16