Lemongrass Chicken with Basil and Cashews Recipe

By | Published | Chicken, Thai | One Comment

Lemongrass Chicken with Basil and Cashews
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

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.

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