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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 lb. boneless skinless chicken thighs or breasts, cut in 1-inch (2.5 cm) cubes (500 g)
2 tsp. grated gingerroot (10 mL)
1/4 tsp. each salt and pepper (1 mL)
2 tsp. cornstarch (10 mL
2 tbsp. vegetable oil (25 mL)
1 cup raw cashew nuts (250 mL)
1/4 cup thinly sliced shallots or onions (50 mL)
3 cloves garlic, minced
1 tsp. chopped fresh hot pepper (preferably red bird eye) (5 mL)
1 tbsp. fish sauce (15 mL)
2 tsp. each granulated sugar and lime juice (10 mL)
1 cup loosely packed Thai basil leaves (250 mL)
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Directions:
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In bowl, toss together chicken, ginger, salt and pepper. Mix in cornstarch and 1 tbsp (15 mL) water; set aside.
In skillet or wok, heat oil over high heat; stir-fry cashews for 1 minute or until golden. With slotted spoon, remove and set aside.
Add shallots, garlic and hot pepper to pan; stir-fry for about 2 minutes or until golden. Add chicken mixture; stir-fry for 4 minutes. Stir in fish sauce, sugar and lime juice; cook for 1 minute or until juices run clear when chicken is pierced.
Return cashews to pan along with basil. Serves 4.
Serve with: Rice and an oriental green vegetable, such as Chinese broccoli, snow peas or bok choy
In Thailand many kinds of meat and seafood are stir-fried simply with chilies and aromatic Thai basil, but Italian basil makes a fine substitute. In Thailand this dish is usually fiery hot with chilies; this is a tamed version here, but you can adjust it to your own taste. If raw cashews are unavailable, use roasted cashews and omit the skillet-toasting; add to pan 1 minute before sugar and lime juice.
Canadian Living
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