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 For betty's thai basil stir-fry chicken
vegetable oil - not olive oil
(500g) chicken thigh fillets, sliced
Thai basil, torn
How To Make betty's thai basil stir-fry chicken
Prep the ingredients.
In a bowl combine the sauces and brown sugar.
Heat the oil in a wok (or skillet/fry pan). Cook the chicken in 2 batches.
Place on a plate and cover.
In the same pan, cook the ginger and garlic until fragrant (about 30-40 seconds).
Add the sauces and cook.
Return the chicken to the pan and cook until well heated.
Stir through the Thai basil and cashews.
Remove from the heat and serve.
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