Stir-Fried Thai Chicken with Cashews and Basil
This recipe makes 4 servings
|Per serving: about||-|
|total fat||29 g|
|sat. fat||5 g|
- Portion size: 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; 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.
- 1 lb 1lbboneless skinless chicken thighchicken thighs or chicken breasts, cut_in 1-inch (2.5 cm) cubes
- 2 tsp 2tspgrated gingerroot
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 2 tsp 2tspcornstarch
- 2 tbsp 2tbspvegetable oil
- 1 cup 1cupraw cashewcashews
- 1/4 cup 1/4cupthinly sliced shallotshallots or onions
- 3 3clove garliccloves of garlic, minced
- 1 tsp 1tspchopped fresh hot pepper, (preferably red bird eye)
- 1 tbsp 1tbspfish sauce
- 2 tsp 2tspgranulated sugar
- 2 tsp 2tsplime juice
- 1 cup 1cuploosely packed Thai basil leafThai basil leaves
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.