Stir Fried Chili Chicken, Cashew & Thai Basil
/
Stir Fried Chili Chicken, Cashew & Thai Basil
Recipe By Louis Tikaram
Ingredients
200 g chicken thigh, diced
4 tbsp oil
2 tbsp chili paste with soybean oil
2 cloves garlic, crushed and chopped
½ cup sliced onions
½ cup unsalted cashews
2 long red chillies, (de-seeded, cut lengthways)
4 green onions, cut in 2.5 cm pieces
1 cup picked Thai basil leaves
Seasoning Sauce
1 tbsp oyster sauce
1 tbsp fish sauce
Method
Add oil to a wok or frying pan on medium high heat. Stir fry the garlic for a few seconds, then add the onions and stir fry until translucent. Add diced chicken and continue to stir fry for 5 minutes until the chicken is cooked.
Season with the chilli paste with soy bean oil & red chilies and cook for a minute or so and add a sprinkle of water in the wok so it doesn’t get too dry.
Add the oyster sauce and fish sauce, stir fry until the sauce thickens and become sticky.
Add the cashew nuts, green onions and Thai basil, stir fry for only a few seconds, then turn off the heat.
