A&M's Testing Notes:
Expand CollapseMummysLittleHelper's Notes:
Expand2 cups minced chicken breast Ask a question about this ingredient
1/2 cup roasted unsalted cashew nuts Ask a question about this ingredient
1 teaspoon minced garlic Ask a question about this ingredient
1/4 cup white onion Ask a question about this ingredient
1 cup Thai basil (if unavailable, use normal basil) Ask a question about this ingredient
3 tablespoons oil (peanut is best) Ask a question about this ingredient
11/2 tablespoons fish sauce Ask a question about this ingredient
11/2 tablespoons oyster sauce Ask a question about this ingredient
1 tablespoon light soya sauce Ask a question about this ingredient
1/2 tablespoon dark soya sauce Ask a question about this ingredient
1 teaspoon sugar Ask a question about this ingredient
1 splash water (optional) Ask a question about this ingredient
Mix the sauces in a cup with the sugar - stir to dissolve.
Ask a question about this stepHeat a wok or frying pan on medium to high flame for 20 seconds. Add 3 tablespoons oil and swirl the wok/frying pan so that the oil is evenly distributed.
Ask a question about this stepAdd minced garlic and fry for 10 seconds. Quickly add minced chicken and continue frying until chicken turns white.
Ask a question about this stepPour the sauces into the chicken and mix well. Add the basil and fry for another 30 seconds. If the chicken looks dry, add a splash of water. Throw in the cashew nuts and turn the flame off. Stir the cashew nuts into the chicken.
Ask a question about this stepThis dish goes well with rice. As an alternative, pop some pita bread into the bread toaster for a couple of minutes. Make a small pocket in the pita and fill with the Chicken and Cashew with Thai Basil. Bon Appetit!
Ask a question about this stepHi Antonia,
I was curious how the recipe went?
MumsLittleHelper
Well, the sauce was sweeter than we like, perhaps due to the brand of oyster sauce that I used, so I cut it with some dry white wine, which made it more palatable. (I had not even added the teaspoon of sugar when I taste tested the sauce.) Also, we found the basil leaves, as one taster described it, "a bit overwhelming." I would probably coarsely chop them next time instead of throwing them in whole.
This sounds fantastic. I know it is potent, but fish sauce is so great with basil. like this idea a lot
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
Yummm. Making this one tonight. Congrats on the EP!! ;o)