Ingredients
-
4
-
100
-
1/2
-
1
-
3
-
1
-
500
-
1
-
1
-
1
-
-
-
-
-
Directions
Basil Chicken and Cashew Nuts, This recipe comes from Easy Chinese cookbook by Elizabeth Chong. I will add more vegies & omit the sugar., Made this without the chili (just because the children dont like it) and added more veges. We loved it. I think the cashews were great in this dish and the fresh basil made this stir-fry great. We left out the fish sauce as well as I couldn’t find one in the supermarket that was gluten free. We will be making this dinner again.
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Steps
|
1
Done
|
Heat Peanut Oil in a Pre-Heated Wok. Fry the Cashew Nuts Until They Are a Light Golden Brown. Remove Nuts Onto Absorbent Paper. |
|
2
Done
|
Heat Oil Again in the Wok. Stirfry Onion and Chili Pepper and Garlic Until It Is Light Brown. |
|
3
Done
|
Add 3/4 Cup Basil Leaves and Saute Until the Mixture Is Fragrant. |
|
4
Done
|
Add Chicken Slices and Continue to Stirfry All Ingredients Over Moderate Heat For Approximately 2 Minutes Until the Colour of the Meat Changes. |
|
5
Done
|
Add Cashew Nuts, Remaining Basil Leaves. |
|
6
Done
|
Stir in the Palm Sugar, Squeeze of Lime or Lemon and Pinch of Salt and Sprinkle in the Fish Sauce. |
|
7
Done
|
Serve With Rice. |
