Chilli Cashew Basil Chicken
- Prep Time: 6 mins
- Cook Time: 9 mins
- Total Time: 15 mins
- Serves: 4
- 2 boneless, skinless chicken breasts
- 1 tsp soy sauce
- 2 cups loosely packed fresh basil
- 1 tbsp fish sauce
- 3 cloves garlic
- 1/2 tbsp peanut oil or canola oil
- 1 tbsp red-chilli sauce or 2 small chilli’s.
- 1 tsp brown sugar (or substitute)
- 1 tsp fresh cracked pepper
- 1 red capsicum
- 1 red onion
- handful raw cashew nuts
Can serve with brown rice, steamed rice, quinoa, etc
Finely chop the garlic and chilli’s, then use the side of your knife to press them together into a rough paste. (Add a pinch of salt to make this process easier.)
Preheat a wok or stainless-steel saute pan over medium-high heat. Add the oil and the garlic-chili paste you just made, and cook for 2 minutes (be careful not to burn the garlic). Chop the chicken into small pieces and add them to the pan, cooking until they’re lightly browned, about 3 to 4 minutes. Add the soy sauce, fish sauce, red-chilli sauce, and sugar, and continue to cook until the chicken is done all the way through, another 3 to 4 minutes.
Add the capsicum, stir fry another minute or so, then basil, and cook until the basil is just wilted, about 2 minutes. Serve immediately.