Thai Chicken Stirfry With Basil And Cashews Food

THAI CASHEW CHICKEN STIR FRY

Steps:

• Sauce: Mix all the Sauce ingredients in a small bowl.
• Cook cashews: Heat oil over medium heat in a wok or large skillet. Add cashews and cook for 5 minutes until they become a dark golden colour and crunchy (yep, you might have to eat one to check!). Remove from skillet with a slotted spoon.
• Garlic & onion: Turn heat up to high. Add garlic and onion. Cook for 30 seconds.
• Chicken: Add chicken. Cook for 1 minute until the outside changes from pink to white.
• White part of green onion & chilli: Add white part of green onions and chilli. Cook for 1 minute until chicken is just cooked through.
• Add Sauce: Cook for 1 minute until it reduces down to a syrup, coating the chicken nicely.
• Green onion & cashews: Add green part of green onions and cashews. Toss for 30 seconds.
• Serve: Transfer to serving dish. Serve with jasmine rice, or other rice of choice, garnished with extra red chilli (if you can handle the heat!).

THAI CHICKEN STIRFRY WITH BASIL AND CASHEWS

Steps:

• Chop up the chicken and marinate it in the cornstarch and rice wine for 30 mins.
• Heat the coconut oil in a large pan on medium-high heat. When the pan is hot, add the chicken. Stir fry the chicken till its just cooked through and remove from the pan and set aside.
• In the same pan, throw in the onion, carrots and chilies if you are going to use them. Stir fry for about 5 mins till the carrots start to get a little soft. Add the garlic chili paste and stir.
• When the carrots are tender, add the broccoli, peppers, chicken and the sauce to the pan. Stir fry for a min or so only. Don't let the broccoli get mushy.
• Add the basil and cashews right before you are going to serve it. Add the leaves whole or chopped if you like that better. Spoon the veggies, chicken and sauce over a plate of rice. Serve!

THAI CHICKEN WITH BASIL STIR FRY

Steps:

• Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
• In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
• In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.

BASIL CHICKEN AND CASHEW NUTS

Steps:

• Heat peanut oil in a pre-heated wok. Fry the cashew nuts until they are a light golden brown. Remove nuts onto absorbent paper.
• Heat oil again in the wok. Stirfry onion and chili pepper and garlic until it is light brown.
• Add 3/4 cup basil leaves and saute until the mixture is fragrant.
• Add chicken slices and continue to stirfry all ingredients over moderate heat for approximately 2 minutes until the colour of the meat changes.
• Add cashew nuts, remaining basil leaves.
• Stir in the palm sugar, squeeze of lime or lemon and pinch of salt and sprinkle in the fish sauce.
• Serve with rice.