Thai Basil Chicken With Cashew
This stir-fry recipe combines tender chicken pieces with vibrant vegetables in a flavorful sauce. The dish comes together quickly in a hot wok, infusing the chicken with a delicious beer and oyster sauce marinade. The aromatic blend of garlic and Thai basil fills the air as you cook, creating a tantalizing aroma that will have everyone eagerly waiting to dig into this savory and satisfying meal.
— Constant Cookbook
Ingredients
- FOR THE MARINADE
- 2 tablespoons lager-style beer, like Tsingtao
- 1 tablespoon oyster sauce
- 1/4 teaspoon ground white pepper (or black pepper)
- 12 ounces boneless, skinless chicken breasts, cut into 1/2-inch cubes
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- FOR THE SAUCE
- 1/4 cup chicken broth
- 1 tablespoon lager-style beer, like Tsingtao
- 1 teaspoon soy sauce
- 1 tablespoon fish sauce (or add an additional 1 1/2 teaspoons soy sauce)
- 1/4 teaspoon sugar
- 2 tablespoons vegetable, canola or peanut oil
- 2 teaspoons chopped garlic
- 4 ounces asparagus, trimmed and cut into 1-inch pieces
- 1 bell pepper, thinly sliced
- 1 teaspoon cornstarch, dissolved in 2 teaspoons water
- 1 fresh chili pepper of your choice, thinly sliced into rings (optional)
- 1/4 cup lightly packed Thai basil or sweet basil leaves
- 1/2 cup roasted cashews
Instructions
- Combine the marinade ingredients in a bowl. Add the chicken and stir to coat. Let stand for 15 minutes.
- Combine the sauce ingredients in a small bowl and set aside.
- Place a wok or wide saute pan over high heat until hot. Add the oil, swirling to coat the sides. Add the garlic and cook until fragrant, about 10 seconds. Add the chicken, asparagus, bell pepper and cook, stirring constantly until the chicken is no longer pink, about 2 minutes. Add the sauce and bring to boil. Add the cornstarch solution and cook, stirring, until sauce thickens, about 1 minute. Remove pan from heat and stir in chili, basil leaves and cashews.
Cook Time
8M
Prep Time
PT10M
Yield
4
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