Lemongrass Chicken With Basil And Cashews - cooking recipe

Ingredients

2 tbsp peanut oil
1 lb chicken breast, cut into strips
1 stalk lemongrass, white part only, finely chopped
3 None baby bok choy, leaves separated
4.5 oz baby corn, halved lengthwise
2 tbsp chili sauce
2 tbsp oyster sauce
1 tbsp rice vinegar
1 tbsp palm sugar or brown sugar
1 bunch Thai basil, leaves picked
2/3 cup cashews, toasted, roughly chopped
None None steamed rice, to serve

Preparation

Heat 1 tbsp oil in a wok or large frying pan over high heat. Stir-fry chicken for 3-4 mins per batch, until browned. Set aside. Add remaining oil. Stir-fry lemongrass for 30 seconds. Add bok choy and corn. Stir-fry for 1 min. Add chili sauce, oyster sauce, rice vinegar and sugar. Simmer for 1-2 mins, until corn is tender. Return chicken to wok along with 1/2 of the Thai basil and cashews.
Serve over a bed of steamed rice. Top with remaining basil and cashews.