Betty's Thai Basil Stir-Fry Chicken
I love Thai basil, it has an amazing flavour. This dish comes with a fragrant Thai style sauce with roasted cashews – perfect on a bed of Jasmine rice and steamed veggies. I use thigh fillets as I think they are better suited for stir-frying. If you like a little heat, add 1-2 small red chilis finely sliced.

Blue Ribbon Recipe

Using Thai basil in this chicken stir-fry adds amazing aroma and flavor to the dish. Thai basil has a savory, anise-like flavor which is completely different from the Italian basil (used in pesto). This stir-fry is sweet and salty with savory chicken and crunchy cashews. Serve with rice and enjoy! If you want to add some spice, top with a little bit of garlic chili sauce.

Ingredients

  • 2 Tbspoyster sauce

  • 2 Tbspfish sauce

  • 2 Tbspbrown sugar

  • 2 Tbspvegetable oil – not olive oil

  • 1 tspminced garlic

  • 1 tspminced ginger

  • 1 lb(500g) chicken thigh fillets, sliced

  • 1/2 cThai basil, torn

  • 1/2 croasted cashews

How to Make Betty’s Thai Basil Stir-Fry Chicken

  1. Betty's Thai Basil Stir-Fry Chicken

    Prep the ingredients.

  2. Betty's Thai Basil Stir-Fry Chicken

    In a bowl combine the sauces and brown sugar.

  3. Betty's Thai Basil Stir-Fry Chicken

    Heat the oil in a wok (or skillet/fry pan). Cook the chicken in 2 batches.

  4. Betty's Thai Basil Stir-Fry Chicken

    Place on a plate and cover.

  5. Betty's Thai Basil Stir-Fry Chicken

    In the same pan, cook the ginger and garlic until fragrant (about 30-40 seconds).

  6. Betty's Thai Basil Stir-Fry Chicken

    Add the sauces and cook.

  7. Betty's Thai Basil Stir-Fry Chicken

    Return the chicken to the pan and cook until well heated.

  8. Betty's Thai Basil Stir-Fry Chicken

    Stir through the Thai basil and cashews.

  9. Betty's Thai Basil Stir-Fry Chicken

    Remove from the heat and serve.

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