Basil And Cashew Chicken Stir-Fry - cooking recipe

Ingredients

2 tbsp peanut oil
1/2 cup raw, unsalted cashews
1 lb chicken breast, thinly sliced
1 None lemongrass stalk, white stem, finely chopped
1 None (1/2-inch) piece ginger, peeled, julienned
2 clove garlic, finely chopped
2 None small red chilis, finely sliced
2 tbsp fish sauce
1 tbsp light soy sauce
2 tsp sugar
1 cup basil leaves
None None Steamed white rice, to serve

Preparation

Heat oil in a wok or large skillet on high. Stir-fry cashews for 1 minute, until golden. Remove with a slotted spoon and set aside
Stir-fry chicken in 2 batches for 2-3 minutes, until golden and almost cooked through.
Return all chicken to wok with nuts, lemongrass, ginger, garlic, and chili. Stir-fry for 1-2 minutes, until fragrant. Add combined fish sauce, soy sauce and sugar. Simmer for 1 minute.
Remove from heat and toss basil leaves into stir-fry. Serve with steamed white rice.