Home Non VegetarianChicken Lemongrass Chicken with Basil and Cashews

Lemongrass Chicken with Basil and Cashews

Published under: ChickenThai

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.

Anjali Pete
Anjali Pete
Anjali is a talented individual with a passion for cooking and sharing delicious recipes. With 11+ years of experience in the L&D industry, she has gained extensive knowledge in creating mouth-watering dishes that everyone can enjoy. Through her recipes, Anjali aims to inspire and delight food enthusiasts with her diverse range of dishes. From comforting classics to creative twists, the recipes are sure to satisfy any craving. Whether you're a beginner or an experienced home cook, her recipes offers something for everyone to enjoy.

1 comment

jiggyasa July 22, 2013 - 7:34 am

recipe looks great


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