Stir-Fried Thai Chicken with Cashews and Basil

In Thailand many kinds of meat and seafood are stir-fried simply with chilies and aromatic Thai basil, but Italian basil makes a fine substitute. In Thailand this dish is usually fiery hot with chilies; we have tamed it here, but you can adjust it to your own taste. If raw cashews are unavailable, use roasted cashews and omit the skillet-toasting; add to pan 1 minute before sugar and lime juice. 

Stir-Fried Thai Chicken with Cashews and Basil


Quantity Ingredients
1 lb (500 g) boneless skinless chicken thighs or breasts,
cut in 1-inch (2.5 cm) cubes
2 tsp (10 mL) grated gingerroot
1/4 tsp (1 mL) each salt and pepper
2 tsp (10 mL) cornstarch
2 tbsp (25 mL) vegetable oil
1 cup (250 mL) raw cashew nuts
1/4 cup (50 mL) thinly sliced shallots or onions
3 cloves garlic, minced
1 tsp (5 mL) chopped fresh hot pepper (preferably red bird eye)
1 tbsp (15 mL) fish sauce
2 tsp (10 mL) each granulated sugar and lime juice
1 cup (250 mL) loosely packed Thai basil leaves


1. In bowl, toss together chicken, ginger, salt and pepper. Mix in cornstarch and 1 tbsp (15 mL) water; set aside. 2. In skillet or wok, heat oil over high heat; stir-fry cashews for 1 minute or until golden. With slotted spoon, remove and set aside. 3. Add shallots, garlic and hot pepper to pan; stir-fry for about 2 minutes or until golden. Add chicken mixture; stir-fry for 4 minutes. Stir in fish sauce, sugar and lime juice; cook for 1 minute or until juices run clear when chicken is pierced. 4. Return cashews to pan along with basil. Makes 4 servings. Nutritional information Per serving: about 431 cal, 28 g pro, 29 g total fat (5 g sat. fat), 18 g carb, 1 g fibre, 94 mg chol, 598 mg sodium. % RDI: 5% calcium, 25% iron, 3% vit A, 10% vit C, 20% folate. Serve with: Rice and an oriental green vegetable, such as Chinese broccoli, snow peas or bok choy. 

Source: The Canadian Living Test Kitchen. For more delicious Tested Till Perfect recipes, visit