Betty's Thai Basil Stir-Fry Chicken
By
Betty Bramanis
@RecipesandSmallTalk
12
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.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
4-5 with rice and veggies on the side
Prep:
10 Min
Cook:
20 Min
Method:
Stir-Fry
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
- 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.
About Betty's Thai Basil Stir-Fry Chicken
Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Thai
Collections: Restaurant Inspired Tastes of the World
