Fresh Asian spices like lemongrass and Thai basil are becoming staples in today’s modern day grocery stores. Use these ingredients to create a fragrant, delicious stir fry with healthy, low fat chicken breast.
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4 cups of boneless, skinless chicken breast cut into bite size pieces (about 2 breasts)
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2 stalks of fresh lemongrass, inner white part only of the bottom stem, finely minced
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3 thai bird chilis or local chili pepper, seeded and finely slivered
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4 garlic cloves, minced
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1 tablespoon finely minced fresh ginger
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1 tablespoon finely chopped cilantro, leaves/stems
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2 tablespoons canola oil
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2/3 cup cashew nuts
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2 tablespoons fresh squeezed lime juice
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2 tablespoons Asian fish sauce
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1-1/2 tablespoons light brown sugar or palm sugar
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1 large bunch thai basil, leaves only
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2 tablespoons cornstarch
In a bowl, combine the chicken with the next five ingredients and mix well. Lightly toast the cashew nuts in a toaster oven or in a large pan until golden (use your nose, as soon as you can smell the nut roasting, its done. They can burn very easily.)
If you don’t have a wok, heat your largest pot over medium high heat and drizzle in the oil. Cook the chicken in two batches, stir frying until golden brown. Combine all the chicken in the pot/wok and add the lime juice, fish sauce, sugar and basil leaves and continue to stir fry for about one minute or until the basil leaves are starting to wilt. Mix the cornstarch with a little water then add to the pot to thicken the sauce. Serve with rice or rice noodles.
