Stir-Fried Thai Chicken with Cashews and Basil Stir-Fried Thai Chicken with Cashews and Basil

Author: Canadian Living

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



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
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Stir-Fried Thai Chicken with Cashews and Basil