Thai Basil Chicken with Cashew
What I love about this recipe is that it's super quick and simple to make. What takes the most time in this recipe is cutting up the chicken! Really, it's that simple. Yes, if Yan Can Cook, So Can You! Recipe from Martin Yan
- Prep time
- 10 min
- Cook time
- 8 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons oyster sauce
- 1/4 teaspoon ground black pepper (or white pepper)
- 12 ounces boneless, skinless chicken (cut into 1/2-inch cubes)
- 1/4 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 2 tablespoons neutral flavored cooking oil (like avocado or vegetable oil (not olive oil))
- 2 teaspoons minced garlic
- 4 ounces asparagus (trimmed and cut into 2-inch pieces)
- 1/2 bell pepper (thinly sliced)
- 1 fresh chili pepper of your choice (thinly sliced into rings (optional))
- 1/4 cup lightly packed Thai basil or sweet basil leaves
- 1/2 cup roasted cashews
Instructions
- 1
Combine the marinade ingredients in a bowl. Add the chicken and stir to coat. Let stand for 15 minutes.
- 2
Combine the sauce ingredients in a small bowl and set aside.
- 3
Place a wok or wide saute pan over high heat until hot. Add the oil, swirling to coat the sides. Add the garlic and cook until fragrant, about 10 seconds. Add the chicken, asparagus, bell pepper and cook, stirring constantly until the chicken is no longer pink, about 2 minutes. Add the sauce, stir and bring to a simmer. Cook until sauce thickens, about 1 minute. Remove pan from heat and stir in chili, basil leaves and cashews.