Chicken and cashew stir-fry with Thai basil | Recipe Cart | Recipe Cart

Ingredients

• 60ml (1/4 cup) fresh lime juice
• 60ml (1/4 cup) fish sauce
• 2 tbsp light soy sauce
• 2 tbsp brown sugar
• 2 tbsp vegetable oil
• 1 red onion, peeled, halved, thinly sliced lengthways
• 2 garlic cloves, thinly sliced
• 3 large fresh red chillies, thinly sliced
• 5 shallots, ends trimmed, cut into 6cm lengths
• 1 stem lemon grass, trimmed, bruised
• 80g (1/2 cup) raw cashews
• 600g Lilydale Free Range Chicken Tenderloins, thinly sliced
• 1/4 tsp cracked black pepper
• 1 bunch fresh Thai basil, leaves picked