This Thai Basil Chicken is a healthy, Thai-influenced dish that isn’t too spicy and has lots of texture, with the moist chicken and crunchy cashews.
Feel free to use as much or as little of each ingredient as you like.
a fresh chilli
a dab of chilli bean paste
lemon grass (dried is fine)
dark soy sauce
fresh basil (handful)
Mash together a clove of garlic, a wedge of ginger, a chilli, the zest of half the baby lime and some sesame oil into a paste. Cut the chicken and mix it into the paste. Leave in the fridge for a little while to let the paste flavor the chicken.
Heat some oil in a wok. Soften up some chopped red peppers and add the chicken. Move it about a bit, then add a dab of chili bean paste and a dash of dark soy sauce – not too much as you don’t want to darken the color of the dish. Add a couple of stalks of lemon grass. Season with a little salt and white pepper.
Add chopped garlic and the cashew nuts. Toss it about a bit for another minute or so. For a saucier dish, you can add half a cup of chicken stock before this step.
Remove the lemon grass stalks. Turn off the heat and scatter over some roughly-torn basil leaves. Don’t let the basil “cook” as it will go dark and not look good..
Plate up, squeeze over a little of the lime and serve. Optionally drizzle some chilli oil for a bit more fire.