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)
Chili Chicken with Thai Basil and Cashews
Chili Chicken with Thai Basil and Cashews

Instructions

  1. In a large bowl, mix the meat with the lemongrass, chilli pepper, garlic, ginger, and coriander root.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with rice or Asian noodles.
  6. TIP: (I read in my herbalism book)
  7. If you can`t get fresh Thai basil, normal basil and some fresh mint will do.

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