Betty's Thai Basil Stir-Fry Chicken

10
Betty Bramanis

By
@RecipesandSmallTalk

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. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 1 vote

Comments:
Serves:
4-5 with rice and veggies on the side
Prep:
10 Min
Cook:
20 Min
Method:
Stir-Fry

Ingredients

  • 2 Tbsp
    oyster sauce
  • 2 Tbsp
    fish sauce
  • 2 Tbsp
    brown sugar
  • 2 Tbsp
    vegetable oil - not olive oil
  • 1 tsp
    minced garlic
  • 1 tsp
    minced ginger
  • 1 lb
    (500g) chicken thigh fillets, sliced
  • 1/2 c
    Thai basil, torn
  • 1/2 c
    roasted cashews

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

Step-by-Step

  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.

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About Betty's Thai Basil Stir-Fry Chicken




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