Chicken With Thai Basil, Chili and Cashews Recipes

Ingredients :

750g chicken breast or thigh fillets, cut into strips

2 stems lemon grass, white part only, finely chopped

3 small fresh red chilies, seeded and finely chopped

4 clove garlic, crushed

1 tbsp finely chopped fresh ginger

2 fresh coriander roots, finely chopped

2 tbsp oil

100g cashews

1 1/2 tbsp lime juice

2 tbsp fish sauce

1 1/2 tbsp shaved palm sugar or soft brown sugar

2 cups (60g) lightly packed fresh Thai basil

2 tsp cornflour mixed with 1 tbsp water

1. Place the chicken in a large bowl with the lemon grass, chili, garlic, ginger and coriander root.
2. Mix together well.
3. Heat a wok over medium heat, add 1 tsp of the oil and swirl to coat the surface of the wok.
4. Add the cashews and cook for 1 minute, or until lightly golden.
5. Remove and drain on paper towels.
6. Heat the remaining oil in the wok, add the chicken in batches and stir fry over medium heat for 4-5 minutes, or until browned.
7. Return the chicken to the wok.
8. Stir in the lime juice, fish sauce, palm sugar and basil, and cook for 30-60 seconds, or until the basil just begins to wilt.
9. Add the cornflour mixture and stir until the mixture thickens slightly.
10. Stir in the cashews and serve with steamed rice.

Ready to eat in 30 minutes

Serves 4 - 6

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