Name: Basil and cashew chicken stir-fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 2/3 cup raw, unsalted cashews; 500 gram chicken breast, thinly sliced; lemongrass stalk, white stem, finely chopped; 2 centimetre ginger, peeled, julienne; 2 clove garlic, finely chopped; 2 birdseye chillies, finely sliced; 2 tablespoon fish sauce; 1 tablespoon light soy sauce; 2 teaspoon sugar; 2 cup basil, leaves picked; steamed white rice, to serve

Basil and cashew chicken stir-fry

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Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

2 tablespoon peanut oil

2/3 cup raw, unsalted cashews

500 gram chicken breast, thinly sliced

lemongrass stalk, white stem, finely chopped

2 centimetre ginger, peeled, julienne

2 clove garlic, finely chopped

2 birdseye chillies, finely sliced

2 tablespoon fish sauce

1 tablespoon light soy sauce

2 teaspoon sugar

2 cup basil, leaves picked

steamed white rice, to serve

Method

1.Heat oil in a wok or large frying pan on high. Stir-fry cashews for 1 minute, until golden. Remove with a slotted spoon and set aside

2.Stir-fry chicken in 2 batches for 2-3 minutes, until golden and almost cooked through.

3.Return all chicken to wok with nuts, lemongrass, ginger, garlic and chilli. Stir-fry for 1-2 minutes, until fragrant. Add combined fish sauce, soy sauce and sugar. Simmer for 1 minute.

4.Remove from heat and toss basil leaves through. Serve with steamed white rice.

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Ingredients

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