Before losing my website – all 600 or so posts & recipes & over seven years work, Thai Basil Cashew Chicken Stir-Fry was a popular recipe on my site as well as Pinterest. Here I am building a website from scratch & had to include this recipe. It’s quick, easy & tastes authentically Thai – thanks to the Thai basil. It’s a simple stir-fry not needing a laundry list of ingredients. A throw-together meal for a weeknight dinner that will please everyone with its sweet, a little spicy and flavorful sauce. I love to serve this with coconut rice or steamed jasmine rice. Thai basil has a unique flavor like nothing else, stronger in flavor with a subtle anise flavor. Unlike sweet basil, Thai basil leaves are generally left whole. Try to find some if you can, the flavor is incredible. Thai basil is very easy to grow, even from seeds so consider growing your own.
Lovonis Lark
recipes + wellness
Thai Basil Cashew Chicken Stir-Fry
Servings: 4
- 1 teaspoon coconut oil, plus 1 teaspoon extra
- 20 oz (567) skinless boneless chicken thighs, cut into thin strips
- Pinch of sea salt and freshly ground pepper
- 2 garlic cloves, minced
- 2 teaspoons finely chopped ginger
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar or honey
- 2 tablespoons sambal oelek South East Asian chili paste
- 1/4 cup water
- 2 red bell peppers, trimmed, seeds and membranes removed, thinly sliced
- 1 cup cashews, toasted
- 8 green onions, trimmed and cut into 1-inch pieces
- 3/4 cup Thai basil leaves, left whole, or cilantro leaves (coriander)
- Steamed fragrant or coconut rice, to serve
- Heat a large wok or frying pan over medium-high heat. Add the oil, chicken, salt and pepper. Stir-fry for 5 minutes until the chicken is no longer pink.
- Add the garlic and ginger; stir-fry for 1 minute until the garlic is fragrant.
- Add the soy, sugar, sambal and water; stir to combine. Cover the wok with a lid or a baking sheet. Reduce the heat to medium-low. Cook for 10 to 12 minutes, stirring occasionally, until the sauce is thickened and the chicken is cooked, adding a little more water if the sauce is too thick or the mixture seems a bit dry.
- Add the red pepper and stir-fry for 1 to 2 minutes until the pepper is softened a little.
- Add the cashews, green onion and basil. Stir-fry for 1 minute to combine. Serve the stir-fry over rice.