Description
This Thai Basil Cashew Chicken is a quick and flavorful stir-fry combining ground chicken or pork with aromatic garlic, ginger, fresh Thai basil, crunchy cashews, and vibrant vegetables. Infused with a tangy homemade sauce made from chili, kecap manis, fish sauce, and lime juice, it’s a perfect weeknight meal ready in just 30 minutes. Serve it with steamed rice and a crispy fried egg for an authentic Thai experience.
Ingredients
Main Ingredients
- 500g ground chicken or pork
- 4cm x 4cm piece fresh ginger, grated
- 6 garlic cloves, grated
- 1 brown onion, diced
- 1 large red bell pepper, sliced
- 100g green beans, cut into 2cm pieces
- 100g cashews
- 60ml cooking oil (avocado oil recommended)
- 1 cup fresh Thai basil leaves, roughly torn
- Sea salt and freshly ground black pepper, to taste
Sauce Ingredients
- 1 tablespoon hot chili sauce (or 2 tablespoons sweet chili sauce for milder flavor)
- 3 tablespoons gluten-free kecap manis (sweet soy sauce)
- 1 tablespoon gluten-free fish sauce
- 60ml fresh lime juice
- 1 tablespoon gluten-free chicken powdered stock/broth
Instructions
- Cook Mince: Heat the cooking oil in a wok or large pan over medium-high heat. Add the ground chicken or pork and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-6 minutes.
- Prepare Sauce: In a small bowl, whisk together the hot chili sauce (or sweet chili sauce), kecap manis, fish sauce, fresh lime juice, and chicken powdered stock until smooth.
- Add Aromatics and Vegetables: Season the cooked mince with freshly ground black pepper and a pinch of sea salt. Add the grated ginger, grated garlic, and diced onion to the pan. Stir-fry for 1 minute until fragrant. Then add the sliced red bell pepper, cut green beans, and cashews. Continue stir-frying for another 3 minutes to combine flavors and soften vegetables slightly.
- Add Sauce: Pour the prepared sauce over the mince and vegetable mixture. Increase the heat to high and bring the sauce to a boil. Stir-fry continuously for 4 minutes or until the sauce thickens and evenly coats all the ingredients.
- Add Basil and Serve: Remove the wok or pan from heat and immediately stir in the torn Thai basil leaves, allowing their fragrance to infuse the dish. Serve the Thai basil cashew chicken hot with steamed rice. Optionally top with a crispy fried egg and add a squeeze of fresh lime juice to enhance the flavors.
Notes
- Use gluten-free sauces to keep this dish gluten-free and safe for those with sensitivities.
- Adjust the chili sauce quantity depending on your heat preference.
- To add more protein variety, substitute ground chicken or pork with turkey or tofu.
- Serve immediately after adding basil for the best texture and aroma.
- This dish pairs wonderfully with jasmine or basmati rice.
- For a nuttier flavor, lightly toast the cashews before adding them.
