Thai Stir Fried Chicken with Cashews and Basil
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Ingredients
| 1 lb. | boneless skinless chicken thighs or | | 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 | | 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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Instructions
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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