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.