Everyday recipes
Basil and cashew chicken stir-fry
See more recipes in this Week's Woman's Day.
INGREDIENTS
peanut oil, 2 tablespoons
cashews, 2/3 cup, raw, unsalted
chicken breast, 500g, thinly sliced
lemongrass stalk, white stem, finely chopped
ginger, 2cm, peeled, julienne
garlic cloves, 2, finely chopped
birdseye chillies, 2, finely sliced
fish sauce, 2 tablespoons
light soy sauce, 1 tablespoon
sugar, 2 teaspoons
basil, leaves picked, 2 cups
steamed white rice, to serve
METHOD
- 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.
- Stir-fry chicken in 2 batches for 2-3 minutes, until golden and almost cooked through.
- 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.
- Remove from heat and toss basil leaves through. Serve with steamed white rice.
TOP TIP- We used a mixture of purple and green basil leaves, but you can also use Thai basil for a more authentic flavour (you’ll find it in Asian stores).
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