Thai Basil Chicken with Cashews
This flavourful Thai-inspired stir-fry brings a burst of aromas and textures to your table. Featuring juicy chicken mince, fragrant garlic, ginger, and red onion, and...
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram chicken mince
- 3 cloves garlic minced
- 1 red onion finely diced
- 2-3 bird's eye chilies finely sliced, adjust to taste
- 1 inch ginger minced
- 2 tablespoons soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon oyster sauce
- 1/3 cup cashew nuts lightly toasted
- 1 cup Thai basil leaves
Instructions
- 1
Toast cashew nuts in a dry pan until golden, then set aside. Wash and dry Thai basil leaves.
- 2
Heat a tablespoon of oil in a large skillet or wok over medium heat. Add garlic, ginger, red onion, and bird's eye chilies. Sauté until fragrant, about 2 minutes.
- 3
Increase the heat to medium-high, add the chicken mince, and cook until browned and cooked through, breaking up clumps with a spatula.
- 4
Stir in soy sauce, fish sauce, and oyster sauce. Cook for another 2-3 minutes, ensuring the chicken absorbs the flavors.
- 5
Add toasted cashew nuts and Thai basil leaves. Stir-fry for 1-2 minutes until the basil wilts.
- 6
Remove from heat and serve immediately with steamed rice and roti bread or in lettuce wraps.