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. 

   Prep the ingredients.

2. 

   In a bowl combine the sauces and brown sugar.

3. 

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

4. 

   Place on a plate and cover.

5. 

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

6. 

   Add the sauces and cook.

7. 

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

8. 

   Stir through the Thai basil and cashews.

9. 

   Remove from the heat and serve.