Ingredients
| 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 |
Directions
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 http://www.canadianliving.com