Chicken with Thai basil Chilli and cashews

 

Chicken with Thai basil Chilli and cashews

 

700g chicken breast

2 stems lemon grass – finely chopped

3 red chillis finely chopped

4 garlic cloves

1 tblsp chopped ginger

2 coriander roots

2 tblsp oil

100g cashews

1.5 tblsp lime juice

2 tblsp fish sauce

1.5 tblsp palm sugar shaved

2 cups thai basil

2 tsp cornflour mixed with 1 tblsp water

 

Mix chicken with lemon grass, chilli, garlic, ginger and coriander root.

Cook cashews in the wok for 1 minute, remove and drain on paper towel.

Cook chicken in batches

Then return to the wok

Stir in the lime juice, fish sauce, palm sugar, basil and cook for 30 – 60 seconds.

Add the cornflour mix and stir until it thickens.

Stir in the cashews and serve with steamed rice.