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Chicken stir-fry with cashew nuts and dried chilli, jasmine rice, fresh basil |

Poultry

Textures, flavors and fun in a plate!

Ingredients

Recipe for 4 persons

Chicken

400 Gr

Chicken thigh

50 Gr

Cashew nuts

1 Pinch(es)

Chili flakes

1 Unit(s)

Onion

2 Unit(s)

Green onion

1 Tbsp

Chopped garlic

1 Tsp

Sugar

1 Tbsp

Fish sauce nuoc-mâm

2 Tbsp

Oyster sauce

1 Can(s)

Baby corn

4 Sprig(s)

Thai basil

Rice

200 Gr

Jasmine rice

4 Unit(s)

Basil leaves

Preparation time: 60 min

Introduction

Cut the chicken in strips. Slice the green onion. Slice the pepper in halves and remove the seeds. Slice the onion.
Jasmine rice preparation

Rince the rice and cook it with equal parts of water in a steamer for 17 minutes
Chicken preparation

In a wok, drizzle a little bit of vegetable oil and fry the cashew nuts on medium heat until golden. Set aside. In the same wok, fry the garlic until golden, then add the chilis. Add in the chicken and fry until cooked and golden stirring constantly. Add in the onion and cook for 2 minutes. Add in the corn, fish sauce, oyster sauce and sugar. Bring to a boil and serve hot with cashew nuts and green onions and thaï basil leaves on the jasmine rice.