Thai flavours of chilli and lemon grass join chicken and a lime-infused sauce in this easy and delicious dish.
Ingredients
- 60ml (1/4 cup) fresh lime juice
- 60ml (1/4 cup) fish sauce
- 2 tablespoons light soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 1 red onion, peeled, halved, thinly sliced lengthways
- 2 garlic cloves, thinly sliced
- 3 large fresh red chillies, thinly sliced
- 5 shallots, ends trimmed, cut into 6cm lengths
- 1 stem lemon grass, trimmed, bruised
- 80g (1/2 cup) raw cashews
- 600g chicken tenderloins, thinly sliced
- 1/4 teaspoon cracked black pepper
- 1 bunch fresh Thai basil, leaves picked
Method
- Step 1Combine the lime juice, fish sauce, soy sauce and sugar in a bowl.
- Step 2Heat half the oil in a wok over high heat until just smoking. Add the onion, garlic, chilli, shallot and lemon grass. Stir-fry for 2 minutes or until the onion softens. Transfer to a large heatproof bowl.
- Step 3Heat remaining oil in the wok over high heat. Add the cashews. Stir-fry for 2 minutes or until golden. Use a slotted spoon to transfer to the bowl.
- Step 4Add one-third of the chicken to the wok. Stir-fry for 4 minutes or until just starting to brown. Transfer to the bowl. Repeat, in 2 more batches, with the remaining chicken, reheating the wok between batches.
- Step 5Return the chicken and onion mixture to the wok. Add the fish sauce mixture and pepper. Stir-fry for 2 minutes or until heated through. Remove from heat. Remove and discard the lemon grass. Stir in three-quarters of the basil. Transfer to a serving platter and sprinkle with the remaining basil to serve.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1136 kj
Energy
14g
Fat Total
2g
Saturated Fat
2g
Fibre
26g
Protein
59mg
Cholesterol
1485.57mg
Sodium
6g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
Notes
For traditional Thai presentation, decorate dishes with vegetable carvings, such as chilli flowers. Make it ahead: Start cooking this recipe 20 minutes before serving.
- Author: Michelle Noerianto
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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