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.
In a bowl, combine the chicken with the lemongrass, chiles, garlic, ginger, and cilantro, 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, it’s 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.