6 x 110g chicken thigh fillets, trimmed of fat, halved 3 tbs (1/4 cup) finely shredded basil leaves 1 tbs olive oil 4 spring onions, finely chopped 1 garlic clove, crushed 2 bunches thick asparagus, woody ends trimmed, halved lengthways 150g sugar snap peas, topped 1 small carrot, cut into thick matchsticks 1 red capsicum, thinly sliced 1 tsp reduced-salt vegetable stock powder Toss the chicken in a bowl with the basil and 2 teaspoons of the oil

Preparation

1. Heat a large chargrill pan over high heat. Cook the chicken for 3 minutes on each side or until cooked through. Transfer to a warm plate and cover to keep warm.
2. Heat the remaining oil in a deep frypan. Cook the onion and garlic over medium heat for 1 minute. Add the remaining vegetables and cook, stirring, for a further minute.
3. Add the stock powder or cube and 1/3 cup (80ml) hot water. Simmer over medium-high heat for 2 minutes or until the vegetables are just tender. Serve the chicken with the spring vegetables.