Summary

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)

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Instructions

1. In a large bowl, combine the chicken breast strips with the lemongrass, chilli pepper, garlic, ginger, and coriander root. Refrigerate while you prepare the other ingredients.
2. In a small bowl, dissolve the cornstarch in the water and set aside.
3. Heat a wok over medium heat and add 1 tablespoon of oil. Toast the cashew nuts for 1 minute until lightly browned. Remove and set aside.
4. Add the remaining 1 tablespoon of oil to the wok. Fry the chicken in batches over medium heat for 4-5 minutes per batch until cooked through (internal temperature 74°C / 165°F). Return all chicken to the wok.
5. Add the lime juice, fish sauce, palm sugar, and Thai basil. Heat for 30-60 seconds, stirring gently, until the basil wilts.
6. Pour the cornstarch mixture into the wok and stir constantly for 1-2 minutes until the sauce thickens.
7. Fold in the toasted cashew nuts and stir to combine.
8. Serve over rice or Asian noodles. If fresh Thai basil is unavailable, use fresh basil and some fresh mint instead.