Description
This Thai Basil Cashew Chicken is a vibrant and flavorful stir-fry that combines ground chicken with fresh ginger, garlic, colorful vegetables, crunchy cashews, and fragrant Thai basil. Finished with a tangy and savory sauce made from chili sauce, kecap manis, fish sauce, lime juice, and chicken stock powder, this dish delivers a perfect balance of spicy, sweet, and umami notes. Ready in 30 minutes, it is an easy and satisfying meal to enjoy any day of the week.
Ingredients
Scale
Protein and Aromatics
- 500g ground chicken or pork
- 4cm x 4cm piece fresh ginger, grated
- 6 garlic cloves, grated
- 1 brown onion, diced
Vegetables and Nuts
- 1 large red bell pepper, sliced
- 100g green beans, cut into 2cm pieces
- 100g cashews
Sauce and Seasonings
- 60ml cooking oil (avocado oil recommended)
- 1 cup fresh Thai basil leaves, roughly torn
- Sea salt and freshly ground black pepper, to taste
- 1 tablespoon hot chili sauce (or 2 tablespoons sweet chili sauce for milder flavor)
- 3 tablespoons gluten-free kecap manis (sweet soy sauce)
- 1 tablespoon gluten-free fish sauce
- 60ml fresh lime juice
- 1 tablespoon gluten-free chicken powdered stock/broth
Instructions
- Cook Mince: Heat the cooking oil in a wok or large pan over medium-high heat. Add the ground chicken or pork and cook it while breaking it up with a wooden spoon, until browned and cooked through, about 5-6 minutes.
- Prepare Sauce: In a small bowl, whisk together the hot chili sauce (or sweet chili sauce for milder flavor), gluten-free kecap manis, fish sauce, fresh lime juice, and chicken powdered stock until well combined.
- Add Aromatics and Vegetables: Season the cooked mince with freshly ground black pepper and a pinch of sea salt. Add the grated ginger, grated garlic, and diced onion to the pan. Stir-fry for about 1 minute until fragrant. Then add the sliced red bell pepper, green beans, and cashews, continuing to stir-fry for another 3 minutes.
- Add Sauce: Pour the prepared sauce over the mince and vegetables. Increase the heat to high and bring the sauce to a boil. Stir-fry for 4 minutes or until the sauce thickens and coats the ingredients nicely.
- Add Basil and Serve: Remove the pan from heat and gently stir in the torn Thai basil leaves until just wilted. Serve immediately, ideally with steamed rice, and optionally topped with a crispy fried egg and a squeeze of fresh lime juice for extra brightness.
Notes
- You can substitute ground pork with ground chicken or turkey according to preference.
- For a milder flavor, use sweet chili sauce instead of hot chili sauce.
- Make sure to use gluten-free kecap manis and fish sauce to keep the dish gluten-free.
- Serve with steamed jasmine rice or sticky rice for an authentic Thai experience.
- Adding a fried egg on top is traditional and adds richness to the meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
