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; we have tamed it 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.
- Portion size 4 servings
- 1 lb boneless skinless chicken thigh cut_in 1-inch (2.5 cm) cubes
- 1 lb boneless skinless chicken breast cut_in 1-inch (2.5 cm) cubes
- 2 teaspoons grated gingerroot
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 1 cup raw cashew
- 1/4 cup thinly sliced shallots
- 1/4 cup thinly sliced onion
- 3 cloves of garlic minced
- 1 teaspoon chopped fresh hot pepper (preferably red bird eye)
- 1 tablespoon fish sauce
- 2 teaspoons granulated sugar
- 2 teaspoons lime juice
- 1 cup loosely packed Thai basil leaf
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 598 mg
- Protein 28 g
- Calories 431.0
- Total fat 29 g
- Cholesterol 94 mg
- Saturated fat 5 g
- Total carbohydrate 18 g
- Iron 25.0
- Folate 20.0
- Calcium 5.0
- Vitamin A 3.0
- Vitamin C 10.0