Ingredients
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1 lb (approx. .5 kg) Chicken Breasts
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3 Tbsp Corn Starchor flour
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1 cup Water
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2 Tbsp Olive Oilor ghee or clarified butter
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1 Onion
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3 Garlic Cloves
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2-3 stalks Celery
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1 bunch Fresh Broccoli
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1 can Water Chestnuts
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3 Tbsp Soy Sauce
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2 Tbsp Dark Soy Sauceoptional (or fish sauce or oyster sauce)
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1/2 tsp Szechuan Pepper
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1/4 tsp Cayenne Pepper
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8-12 depending on your heat preference Dried Thai Bird's Eye ChiliFresh ones are ideal - use about 3-4
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Approx. 10-15 leaves Fresh Thai Basil
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2 Tbsp Brown Sugar
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1 1/2 cups Cashews
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1 Lime
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1 bunch Spring Onions
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or Basmati (optional for serving) Jasmine Rice
Directions
Steps
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1
Done
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Coat the ChickenCut the chicken breasts into chunks (I use meat scissors). Toss the chicken with cornstarch to coat (here you can also season the chicken with salt and/or pepper) if desired). Set aside |
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2
Done
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Roast the CashewsIn a dry pan, roast the cashews for no more than 2 min. on medium-high heat. Remove and set aside. |
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3
Done
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Prepare the Vegetables for the Stiry-FryPeel and slice the onion. Peel and mince the garlic. Slice the celery and cut the broccoli. Dice up the spring onion (or green onions). Crush the Thai bird's eye chilis, or slice up fresh chilis. Drain the water chestnuts. (Other vegetables are optional - e.g., red and yellow bell peppers, green beans, etc.). NOTE: keep the broccoli and water chestnuts separate since these will be added last and cook quickly. |
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4
Done
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Make the Stir-Fry SauceCombine the soy sauces, brown sugar, szechuan pepper, cayenne pepper, the juice of one lime, and water. Chop up the Thai basil leaves and add. |
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5
Done
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Cook the ChickenIn a Wok or deep pan, heat the oil on medium-high. Add the chicken and cook approx. 3 minutes (don't stir - just leave the chicken be so it develops a crust), then toss and cook on the other side for about 3 minutes. Transfer to a plate and set aside. |
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6
Done
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Cook the VegetablesIf needed, add a bit more oil (or ghee butter or clarified butter), then add the vegetables and the sauce mixture (everything except the water chestnuts and the broccoli). Cook for 3-5 minutes until the onions are glossy. Then add the water chestnuts and broccoli and let simmer on medium heat for 3-5 minutes. |
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7
Done
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Assemble the Chicken Cashew Stir-FryAdd the chicken and roasted cashews to the wok and stir well. Serve over rice. (Variation - add fresh Cilantro as a garnish). |
