Thai Chicken with Sweet Chili Basil

1 cup MAGGI TASTE OF ASIA Sweet Chili Sauce 1/4 cup water 3 tablespoons MAGGI Seasoning Sauce 3 tablespoons fish sauce 4 teaspoons granulated sugar 2 tablespoons vegetable oil 1 pound boneless, skinless chicken breast halves, cut into 1/2-inch cubes 1 medium red bell pepper, seeded, cored and cut into thin strips 3 medium carrots, thinly sliced 1 can (8 ounces) bamboo shoots, drained 2 green onions, cut into 1-inch pieces 1 cup fresh basil, cut into strips Hot cooked rice

Combine sweet chili sauce, water, seasoning sauce, fish sauce and sugar in small bowl; set aside.
Heat oil in wok or large, deep skillet over medium heat. Add chicken; stir-fry for 4 minutes or until chicken is no longer pink. Add bell pepper, carrots, bamboo shoots, green onions and chili sauce mixture.
Cook, stirring constantly, for 3 to 5 minutes or until vegetables are crisp-tender and sauce starts to thicken. Add basil; cook for 30 seconds or just until wilted. Serve over rice

Makes 4 servings.

Estimated Times:
Preparation Time: 15 mins
Cooking Time: 10 mins

Nutritional Information Per Serving (1/4 of recipe): Calories: 490 Calories from Fat: 80 Total Fat: 9 g Saturated Fat: 1.5 g Cholesterol: 65 mg Sodium: 3110 mg Carbohydrates: 67 g Dietary Fiber: 3 g Sugars: 40 g Protein: 31 g

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