Tested till perfect Stir-Fried Thai Chicken with Cashews and Basil

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.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 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
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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 Information Per serving: about

cal 431 pro 28g total fat 29g sat. fat 5g
carb 18g fibre 1g chol 94mg sodium 598mg

% RDI:

calcium 5 iron 25 vit A 3 vit C 10
folate 20
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