Description
This Thai Basil Cashew Chicken is a flavorful and aromatic stir-fry that’s perfect for a quick and easy weeknight meal. Ground chicken or pork is cooked with a medley of vegetables, crunchy cashews, and a vibrant Thai basil sauce, creating a delicious and satisfying dish.
Ingredients
Units
Scale
Chicken and Vegetables:
- 500g ground chicken or pork
- 4cm x 4cm piece fresh ginger, grated
- 6 garlic cloves, grated
- 1 brown onion, diced
- 1 large red bell pepper, sliced
- 100g green beans, cut into 2cm pieces
- 100g cashews
- 60ml cooking oil (avocado oil recommended)
- 1 cup fresh Thai basil leaves, roughly torn
- Sea salt and freshly ground black pepper, to taste
Sauce:
- 1 tablespoon hot chili sauce (or 2 tablespoons sweet chili sauce for milder flavor)
- 3 tablespoons gluten-free kecap manis (sweet soy sauce)
- 1 tablespoon gluten-free fish sauce
- 60ml fresh lime juice
- 1 tablespoon gluten-free chicken powdered stock/broth
Instructions
- Cook Mince: Heat the cooking oil in a wok or large pan over medium-high heat. Add the ground chicken or pork and cook, breaking it up with a wooden spoon, until browned and cooked through (about 5-6 minutes).
- Prepare Sauce: In a small bowl, whisk together the chili sauce (or sweet chili sauce), kecap manis, fish sauce, lime juice, and chicken powder.
- Add Aromatics and Vegetables: Season the cooked mince with pepper and a pinch of salt. Add the grated ginger, garlic, and diced onion to the pan. Stir-fry for 1 minute until fragrant. Add the sliced bell pepper, green beans, and cashews. Continue stir-frying for another 3 minutes.
- Add Sauce: Pour the prepared sauce over the mince and vegetables. Increase the heat to high and bring the sauce to a boil. Stir-fry for 4 minutes, or until the sauce thickens and coats the ingredients well.
- Add Basil and Serve: Remove the pan from the heat and stir in the Thai basil leaves. Serve immediately with steamed rice, topped with a crispy fried egg and a squeeze of fresh lime juice, if desired.
Notes
- Use gluten-free soy sauce and fish sauce if needed.
- Adjust the amount of chili sauce to your preferred level of heat.
- For a vegetarian option, substitute the mince with firm tofu, crumbled.
- Garnish with extra Thai basil leaves and chopped green onions.
Nutrition
- Serving Size: 1 serving
- Calories: 520kcal
- Sugar: 20g
- Sodium: 1100mg
- Fat: 35g
- Saturated Fat: 6g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
