Add spice to your life with this quick and easy caramelised chicken and chilli stir-fry.
Ingredients
- 1 tbs peanut oil
- 80g (1/2 cup) raw cashews
- 6 (about 800g) chicken thigh fillets, cut into 2cm cubes
- 2 red onions, cut into wedges
- 12 fresh red & green bird's eye chillies
- 5cm piece fresh ginger, peeled, cut into matchsticks
- 2 garlic cloves, thinly sliced
- 125g (3/4 cup) palm sugar, finely chopped 1 tbs fish sauce
- 1 tbs rice wine vinegar
- 1 tbs light soy sauce
- 1/2 cup Thai basil leaves, with flowers
Method
- Step 1Heat 1 tsp of the oil in a wok over high heat. Add the cashews and stir-fry for 2 minutes or until lightly toasted. Transfer to a bowl.
- Step 2Heat half the remaining oil in the wok over high heat until just smoking. Add one-quarter of the chicken and stir-fry for 3 minutes or until browned and cooked through. Transfer to a bowl. Repeat in 3 more batches with remaining chicken.
- Step 3Heat remaining oil in the wok over high heat. Add the onion, chilli, ginger and garlic. Stir-fry for 2 minutes or until lightly browned. Transfer mixture to a bowl.
- Step 4Add sugar, fish sauce, vinegar and soy sauce to the wok. Bring to the boil. Cook, stirring, for 3-4 minutes or until mixture thickens and is reduced by half. Return chicken and onion mixture to wok. Stir-fry for 1-2 minutes or until warmed through. Transfer to a serving plate. Sprinkle with cashews, basil leaves and basil flowers.
- Low carb
Nutrition
2451 kj
Energy
24g
Fat Total
5.2g
Saturated Fat
3.5g
Fibre
44.4g
Protein
168mg
Cholesterol
826mg
Sodium
35.3g
Carbs (sugar)
52.9g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Al Richardson
- Publication: Taste Magazine
0