Description
This Thai Basil Cashew Chicken recipe is a flavorful and vibrant stir-fry dish featuring ground chicken or pork combined with crunchy cashews, fresh Thai basil, and a tangy, savory sauce made from chili, kecap manis, fish sauce, and lime juice. Ready in just 30 minutes, it is perfect for a quick weeknight dinner that delivers an authentic taste of Thailand with a delightful balance of spicy, sweet, and aromatic notes.
Ingredients
Scale
Protein and Vegetables
- 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
Oils and Sauces
- 60ml cooking oil (avocado oil recommended)
- 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
Other Ingredients
- 1 cup fresh Thai basil leaves, roughly torn
- Sea salt and freshly ground black pepper, to taste
- 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), gluten-free kecap manis, gluten-free fish sauce, fresh lime juice, and gluten-free chicken powdered stock to create the flavorful sauce base.
- 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 and stir-fry for about 1 minute until fragrant. Then, add the sliced red bell pepper, cut green beans, and cashews. Stir-fry these ingredients together for an additional 3 minutes to slightly soften the vegetables and toast the cashews.
- Add Sauce: Pour the prepared sauce over the mince and vegetables. Increase the heat to high and bring the sauce to a boil. Stir-fry for about 4 minutes, or until the sauce thickens and evenly coats all the ingredients, infusing them with its rich flavor.
- Add Basil and Serve: Remove the wok or pan from the heat and immediately stir in the fresh Thai basil leaves, allowing their aroma and flavor to infuse the dish. Serve the Thai Basil Cashew Chicken hot, accompanied by steamed rice. Optionally, top with a crispy fried egg and finish with a squeeze of fresh lime juice for extra zest.
Notes
- For a milder flavor, use sweet chili sauce instead of hot chili sauce.
- Use gluten-free soy and fish sauce to keep the dish gluten-free.
- Avocado oil is recommended for a higher smoke point and neutral flavor, but any cooking oil can be substituted.
- This recipe pairs well with steamed jasmine rice or brown rice.
- Add a crispy fried egg on top for additional protein and texture.
- Adjust the chili sauce amount based on preferred spice level.
- Fresh Thai basil is key for authentic flavor; if unavailable, use sweet basil as a substitute.
