Stir-Fried Thai Chicken with Cashews and Basil
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 431 |
| pro | 28 g |
| total fat | 29 g |
| sat. fat | 5 g |
| carb | 18 g |
| fibre | 1 g |
| chol | 94 mg |
| sodium | 598 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 25 |
| vit A | 3 |
| vit C | 10 |
| folate | 20 |
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.
Ingredients
- 1 lb boneless skinless chicken thighs or chicken breasts, cut_in 1-inch (2.5 cm) cubes
- 2 tsp grated gingerroot
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tsp cornstarch
- 2 tbsp vegetable oil
- 1 cup raw cashews
- 1/4 cup thinly sliced shallots or onions
- 3 cloves of garlic, minced
- 1 tsp chopped fresh hot pepper, (preferably red bird eye)
- 1 tbsp fish sauce
- 2 tsp granulated sugar
- 2 tsp lime juice
- 1 cup loosely packed Thai basil leaves
Preparation
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.
Related content
-
Sweet Chicken Jambalaya
My own creation, just throwing things into the pan. Kids loved it.
-
Thai Coconut Lime Chicken
Katie Taylor of Thornhill, Ont., was inspired to create this recipe with chicken after making it...
-
Red Thai Roast Chicken Breasts
Serve this colourful chicken atop fragrant jasmine rice accompanied by saut? baby bok choy. The...
-
Mango Chicken
Combining fresh mango and mango chutney in the sauce boosts the fruity flavour. Serve with Thai...
