Stir-Fried Thai Chicken with Cashews and Basil

Ingredients

• 1 lb (500 g) boneless skinless chicken thighs or breasts,
• cut in 1-inch (2.5 cm) cubes
• 2 tsp (10 mL) grated gingerroot
• 1/4 tsp (1 mL) each salt and pepper
• 2 tsp (10 mL) cornstarch
• 2 tbsp (25 mL) vegetable oil
• 1 cup (250 mL) raw cashew nuts
• 1/4 cup (50 mL) thinly sliced shallots or onions
• 3 cloves garlic, minced
• 1 tsp (5 mL) chopped fresh hot pepper (preferably red bird eye)
• 1 tbsp (15 mL) fish sauce
• 2 tsp (10 mL) each granulated sugar and lime juice
• 1 cup (250 mL) loosely packed Thai basil leaves