This one-pan wonder cuts down on dirty dishes and heats up with a serious taste kick. Once the chicken hits the pan, you're minutes away from a fabulous, low-fat, Thai-spiced dinner – without having to pay a bill or leave a tip.

Bonus: Chilli gets your metabolism revving!

Ingredients
450g boneless, skinless chicken breasts
2 chillies
1 tsp soy sauce
2 cups loosely packed fresh basil
1 tbsp fish sauce
3 cloves garlic
1/2 tbsp peanut oil or canola oil
1/2 tbsp red-chilli paste
1 tsp sugar
1 tsp fresh cracked pepper

Method

Finely chop the garlic and chilies, then use the side of your knife to press them together into a rough paste. (Add a pinch of salt to make this process easier).

Preheat a wok or stainless-steel saute pan over medium-high heat. Add the oil and the garlic-chilli paste you just made, and cook for 2 to 3 minutes (be careful not to burn the garlic).

Chop the chicken into small pieces and add them to the pan, cooking until they're lightly browned, about 3 to 4 minutes. Add the soy sauce, fish sauce, red-chilli paste, and sugar, and continue to cook until the chicken is done all the way through, another 3 to 4 minutes.

Add the pepper and basil, and cook until the basil is just wilted, about 2 minutes. Serve immediately.

Serves 4. 661.5 kilojoules per serving