Chicken and cashew stir-fry with Thai basil | Recipe Cart
Savor a quick and flavorful Chicken and Cashew Stir-Fry with Thai basil, taking only 40 minutes to prepare! Perfect for a spring dinner.
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Cooking tools:
- Wok
- Slotted spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Serving platter
- Stove
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
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