Lemongrass Chicken with Basil and Cashews Recipe

By | Published | Chicken, Thai | One Comment

Lemongrass Chicken with Basil and Cashews
Ingredients:
Chicken Breast – 250 gms, sliced
Lemongrass – 1, small, white part only, finely chopped
Oil – 1 tblsp
Cabbage – 1/4 cup, chopped
Baby Corn – 1/4 cup, chopped
Chilli Sauce – 1 tblsp
Oyster Sauce – 1 tblsp
Chinese Rice Vinegar – 1/2 tblsp
Brown Sugar – 1/2 tblsp
Basil Leaves – 1/2 cup, chopped
Cashewnuts – 1/4 cup, toasted, chopped

Method:
1. Heat 1/2 tlsp oil in a pan.
2. Stir-fry the chicken slices until browned and keep aside.
3. Heat the remaining oil and stir-fry the lemongrass for 20 to 30 seconds.
4. Add the cabbage and baby corn. Cook for a minute more.
5. Add chilli sauce, oyster sauce, vinegar and sugar.
6. Simmer for 2 minutes or until corn is tender.
7. Add the chicken and stir well to mix.
8. Add 1/4 cup of basil and 2 tblsp of cashewnuts.
9. Transfer to a plate.
10. Garnish with the remaining basil and cashews.
11. Serve with rice.

recipe inspired by Yummy magazine.

Feel free to comment or share your thoughts on this recipe of Lemongrass Chicken with Basil and Cashews from Awesome Cuisine.

One thought on “Lemongrass Chicken with Basil and Cashews

  1. jiggyasa said on July 22, 2013 at 7:34 am

    recipe looks great

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