Recipe

Minced Chicken and Cashew with Thai Basil

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Minced Chicken and Cashew with Thai Basil

This recipe was entered in the contest for Your Best Recipe Using Fresh Basil
A&M's Testing Notes: Tasty and simple. You get lots of Thai basil and it's flavor. It didn't say when to add the onions so I threw them in with the garlic. It's a very yummy salty sauce with lots of crunchy nuts...
Tasty and simple. You get lots of Thai basil and it's flavor. It didn't say when to add the onions so I threw them in with the garlic. It's a very yummy salty sauce with lots of crunchy nuts. - Stephanie

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MummysLittleHelper's Notes: This dish originated from Thailand and is loved by all over the world. I learnt how to cook this delicious recipe in a Thai Cooking Workshop. The original version does not contain cashews...
This dish originated from Thailand and is loved by all over the world. I learnt how to cook this delicious recipe in a Thai Cooking Workshop. The original version does not contain cashews however adding these only enhances the taste! - MummysLittleHelper

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Serves 2

2 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.
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Heat 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.
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Add minced garlic and fry for 10 seconds. Quickly add minced chicken and continue frying until chicken turns white.
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Pour 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.
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This 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!
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4 Comments on Minced Chicken and Cashew with Thai Basil

AntoniaJames added about 1 year ago

Yummm. Making this one tonight. Congrats on the EP!! ;o)

MummysLittleHelper added about 1 year ago

Hi Antonia,

I was curious how the recipe went?

MumsLittleHelper

AntoniaJames added about 1 year ago

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.