Chili Chicken with Thai Basil and Cashews
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g chicken breast fillet (s), cut into strips
- 2 stalks lemongrass, only the white part, finely chopped
- 3 chilli pepper (s), red, fresh, pitted and finely chopped
- 4 cloves garlic, crushed
- 1 tablespoon ginger, fresh, finely chopped
- 2 root / s coriander, fresh, finely chopped (alternative: fresh leaves)
- 2 tablespoons oil
- 100 g cashew nuts
- 1 ½ tablespoon lime juice
- 2 tablespoon fish sauce
- 1 ½ tablespoon palm sugar, grated (alternatively brown sugar)
- 60 g basil (Thai), fresh
- 2 tablespoon cornstarch
- 2 tablespoon water (dissolve cornstarch in it)
Print Recipe
Pin Recipe Instructions
- In a large bowl, mix the meat with the lemongrass, chilli pepper, garlic, ginger, and coriander root.
- Preheat a wok at medium temperature and toss with 1 tablespoon of oil. Brown the cashew nuts lightly for 1 minute. Remove from the wok and drain.
- Heat the rest of the oil in the wok. Fry the meat in portions over a medium heat for 4-5 minutes. Put all the meat back into the wok.
- Add lime juice, fish sauce, palm sugar and basil and heat for 30-60 seconds until the basil just crumbles. Add the cornstarch and reduce the resulting sauce while stirring. Add the cashew nuts.
- Serve with rice or Asian noodles.
- TIP: (I read in my herbalism book)
- If you can`t get fresh Thai basil, normal basil and some fresh mint will do.
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