Jeff and I love this dish. It’s rich and flavorful. This is my favorite dish in the wok. This recipe is from Great Tastes Stir-Fry page 70.
Chicken with Thai Basil, Chili and Cashews
1 lb 10 oz skinless, boneless chicken breasts or thighs, cut into strips
2 stems lemon grass, white part only, finely chopped
3 small fresh red chilis, seeded and finely chopped
2 garlic cloves, crushed
1 tablespoon finely chopped fresh ginger
2 fresh coriander (cilantro) roots, finely chopped
2 tablespoons oil
4 oz cashews
1 1/2 tablespoons lime juice
2 tablespoons fish sauce
1 1/2 tablespoons shaved palm sugar (jaggery) or soft brown sugar
2 very large handfuls Thai basil
2 teaspoons cornflour (cornstarch) mixed with 1 tablespoon water
Place the chicken in a large bowl with the lemon grass, chili, garlic, ginger and coriander root. Combine well.
Heat a wok over medium heat, add 1 teaspoon of the oil and swirl to coat the surface of the wok. Add the cashews and cook for 1 minute or until lightly golden. Remove and drain on paper towels.
Heat the remaining oil in the wok, add the chicken in batches and stir-fry over medium heat for 4-5 minutes, or until browned. Return the chicken to the wok.
Stir in the lime juice, fish sauce, palm sugar and basil, and cook 30-60 seconds, or until the basil just begins to wilt. Add the cornflour mixture and stir until the mixture thickens slightly. Stir in the cashews and serve with steamed rice.
Makes 4 servings.
Total Fat: 24.4g
Sat. Fat: 4g
Sodium: 901 mg
Total Carbs: 15.3g