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Chicken and cashew stir-fry with Thai basil
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Spicy Thai chicken with zesty lime sauce - a simple and flavorful dish.
Ingredients:
  • 60ml (1/4 cup) fresh lime juice
  • 60ml (1/4 cup) fish sauce
  • 42.00 gm light soy sauce
  • 32.00 gm brown sugar
  • 36.80 gm vegetable oil
  • 1 red onion, peeled, halved, thinly sliced lengthways
  • 2 garlic cloves, thinly sliced
  • 3 large fresh red chillies, thinly sliced
  • 5 shallots, ends trimmed, cut into 6cm lengths
  • 1 stem lemon grass, trimmed, bruised
  • 80g (1/2 cup) raw cashews
  • 600g chicken tenderloins, thinly sliced
  • 1/4 tsp cracked black pepper
  • 1 bunch fresh Thai basil, leaves picked
Instructions:
  • Mix together the zesty lime juice, savory fish sauce, umami-rich soy sauce, and a hint of sweetness from the sugar in a bowl.
  • In a sizzling wok, heat half the oil until it shimmers. Add in the onion, garlic, chili, shallot, and lemongrass. Stir and cook for 2 minutes until the onion is soft. Transfer to a roomy heatproof bowl.
  • Heat the remaining oil in the wok over high heat until sizzling. Add the cashews and stir-fry for 2 minutes until they turn golden brown. Transfer the cashews to a bowl using a slotted spoon.
  • Add a portion of the chicken to the sizzling wok, stir-fry for 4 minutes until it starts to brown, then carefully move to a bowl. Repeat twice more with the rest of the chicken, making sure to reheat the wok in between each batch.
  • Add the chicken and onion mixture back to the wok, combine with the fish sauce mixture and pepper, then stir-fry for 2 minutes until heated through. Take the wok off the heat, remove and discard the lemon grass, then mix in most of the basil. Transfer to a serving platter, and sprinkle the rest of the basil on top before serving.

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