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Thai Chicken with Tomatoes & Basil

When most people think of Thailand, beaches or markets come up. For us, it’s all about the food and this is one of our go-tos.
  • Cooking time10 min
  • Prep time20 min
  • ServingsPortions 4
recipe image Thai Chicken with Tomatoes & Basil


  • 2 tsp. (10 mL) Becel® Oil
  • 1 lb. (450 g) boneless, skinless chicken breasts, cut into 2.5 cm cubes
  • 3 cups (750 mL) mushrooms, quartered
  • 1 Tbsp. (15 mL) anchovy paste
  • 1 tsp. (5 mL) paprika
  • 2 cloves garlic, finely chopped
  • 1/4 tsp. (1 mL) crushed red pepper flakes
  • 2 tomatoes, cut into wedges
  • 2 Tbsp. (30 mL) soy sauce
  • 3/4 cup (175 mL) packed fresh basil leaves
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  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.
Please see nutrition information for sodium content.