• 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.