Thai Chicken Stirfry with Basil and Cashews

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Serves: 4 – 6

Ingredients

MARINADE FOR THE CHICKEN
1 tsp cornstarch
1 tsp rice vinegar or rice wine
2 chicken breast
FOR THE SAUCE
3 tbsp soy sauce
3 tbsp fish sauce
3 tbsp palm sugar to taste (you want a little sweetness to the sauce)
4 tbsp water
1 tsp rice vinegar

FOR THE STIRFRY
2 chicken breast, chopped in bite sized pieces and marinated (marinade optional)
1 tbsp coconut oil
1 – 2 tbsp garlic chili paste
½ onion, chopped
1 – 2 finger length red Thai chiles with seeds removed and diced (optional)
2 peppers, chopped
2 carrots, sliced
1 cup broccoli, cut into bite sized pieces
½ cup cashews
Bunch of basil (dont chop it)
1 green onion for garnish
cooked rice to serve it with

Instructions

Chop up the chicken and marinate it in the cornstarch and rice wine for 15 mins. Then remove from the marinade and rinse quickly. Dry it off on paper towel.
Heat the coconut oil in a large pan on medium-high heat. When the pan is hot, add the chicken. Stirfry the chicken till its cooked through and remove from the pan and set aside.
In the same pan, throw in the onion, carrots and chiles if you are going to use them. Stirfry 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. Stirfry for a min or so only. Dont let the broccoli get mushy.
Add the basil right before you are going to serve it. Add the leaves whole.
Spoon the veggies, chicken and sauce over a plate of rice. Sprinkle some of the cashews on each plate.
Serve!

From cookswithcocktails.com