This dish originated from Thailand and is loved by all over the world. I learnt how to cook this delicious recipe in a Thai Cooking Workshop. The original version does not contain cashews however adding these only enhances the taste! - MummysLittleHelper —MummysLittleHelper
Test Kitchen Notes
Tasty and simple. You get lots of Thai basil and it's flavor. It didn't say when to add the onions so I threw them in with the garlic. It's a very yummy salty sauce with lots of crunchy nuts. - Stephanie —The Editors
minced chicken breast
roasted unsalted cashew nuts
Thai basil (if unavailable, use normal basil)
oil (peanut is best)
light soya sauce
dark soya sauce
In This Recipe
Mix the sauces in a cup with the sugar - stir to dissolve.
Heat a wok or frying pan on medium to high flame for 20 seconds. Add 3 tablespoons oil and swirl the wok/frying pan so that the oil is evenly distributed.
Add minced garlic and fry for 10 seconds. Quickly add minced chicken and continue frying until chicken turns white.
Pour the sauces into the chicken and mix well. Add the basil and fry for another 30 seconds. If the chicken looks dry, add a splash of water. Throw in the cashew nuts and turn the flame off. Stir the cashew nuts into the chicken.
This dish goes well with rice. As an alternative, pop some pita bread into the bread toaster for a couple of minutes. Make a small pocket in the pita and fill with the Chicken and Cashew with Thai Basil. Bon Appetit!