Lemongrass chicken with basil and cashews
For a spicy kick, add 1-2 sliced birdseye chillies with the lemongrass. Note
Ingredients
- 2 tablespoon peanut oil
- 500 gram chicken stir-fry strips
- 1 stalk lemongrass, white part only, finely chopped
- 3 baby buk choy, leaves separated
- 125 gram baby corn, halved lengthways
- 2 tablespoon chilli sauce
- 2 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon palm sugar or brown sugar
- 1 bunch thai basil, leaves picked
- 1/2 cup cashews, toasted, roughly chopped
- steamed rice, to serve
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