Stir-Fried Thai Chicken with Cashews and Basil
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.
Servings: 4
Ingredients:
| 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% |
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1 lb (500 g) boneless skinless chicken thighs or breasts, cut in 1-inch (2.5 cm) cubes
2 tsp (10 mL) grated gingerroot
1/4 tsp (1 mL) each salt and pepper
2 tsp (10 mL) cornstarch
2 tbsp (25 mL) vegetable oil
1 cup (250 mL) raw cashew nuts
1/4 cup (50 mL) thinly sliced shallots or onions
3 cloves garlic, minced
1 tsp (5 mL) chopped fresh hot pepper (preferably red bird eye)
1 tbsp (15 mL) fish sauce
2 tsp (10 mL) each granulated sugar and lime juice
1 cup (250 mL) 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.
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