Name: Lemongrass chicken with basil and cashews
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 500 gram chicken stir-fry strips; 1 stalk lemongrass, white part only, finely chopped; 3 baby buk choy, leaves separated; 125 gram baby corn, halved lengthways; 2 tablespoon chilli sauce; 2 tablespoon oyster sauce; 1 tablespoon rice vinegar; 1 tablespoon palm sugar or brown sugar; 1 bunch thai basil, leaves picked; 1/2 cup cashews, toasted, roughly chopped; steamed rice, to serve

Lemongrass chicken with basil and cashews

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Serves 4

Prep

20M

Cook

15M

Total

35M

Ingredients

2 tablespoon peanut oil

500 gram chicken stir-fry strips

1 stalk lemongrass, white part only, finely chopped

3 baby buk choy, leaves separated

125 gram baby corn, halved lengthways

2 tablespoon chilli sauce

2 tablespoon oyster sauce

1 tablespoon rice vinegar

1 tablespoon palm sugar or brown sugar

1 bunch thai basil, leaves picked

1/2 cup cashews, toasted, roughly chopped

steamed rice, to serve

Method

1.Heat half oil in a wok or large frying pan on high. Stir-fly chicken in two batches, 3-4 minutes each batch, until browned. Set aside.

2.Heat remaining oil in wok on high. Stir-fry lemongrass 30 seconds. Add buk choy and corn, stir-frying 1 minute.

3.Stir in combined sauces, vinegar and sugar. Bring to simmer. Cook 1-2 minutes, until corn is tender.

4.Return chicken to wok, tossing well. Stir half basil and cashews through. serve topped with remaining basil and cashews, Accompany with steamed rice.

For a spicy kick, add 1-2 sliced birdseye chillies with the lemongrass.
Note

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