BETTY'S THAI BASIL STIR-FRY CHICKEN

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Betty's Thai Basil Stir-Fry Chicken image

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.

Provided by Betty Bramanis @RecipesandSmallTalk

Categories     Chicken

Number Of Ingredients 9

2 tablespoon(s) oyster sauce
2 tablespoon(s) fish sauce
2 tablespoon(s) brown sugar
2 tablespoon(s) vegetable oil - not olive oil
1 teaspoon(s) minced garlic
1 teaspoon(s) minced ginger
1 pound(s) (500g) chicken thigh fillets, sliced
1/2 cup(s) Thai basil, torn
1/2 cup(s) roasted cashews

Steps:

  • 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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