Follow these steps for perfect results
peanut oil
chicken breast
cut into strips
lemongrass
white part only, finely chopped
baby bok choy
leaves separated
baby corn
halved lengthwise
chili sauce
oyster sauce
rice vinegar
palm sugar
Thai basil
leaves picked
cashews
toasted, roughly chopped
steamed rice
to serve
Heat 1 tbsp peanut oil in a wok or large frying pan over high heat.
Stir-fry chicken for 3-4 mins per batch, until browned. Set aside.
Add remaining oil to the wok.
Stir-fry lemongrass for 30 seconds.
Add bok choy and baby corn to the wok.
Stir-fry for 1 min.
Add chili sauce, oyster sauce, rice vinegar and sugar to the wok.
Simmer for 1-2 mins, until baby corn is tender.
Return chicken to wok along with 1/2 of the Thai basil and cashews.
Serve over a bed of steamed rice.
Top with remaining basil and cashews.
Expert advice for the best results
Adjust the amount of chili sauce to your spice preference.
For a richer flavor, marinate the chicken in a mixture of soy sauce, ginger, and garlic for 30 minutes before cooking.
Everything you need to know before you start
15 minutes
Chicken can be marinated in advance.
Serve in a bowl or on a plate, garnished with extra basil and cashews.
Serve with steamed rice or quinoa.
Add a side of stir-fried vegetables.
Off-dry Riesling complements the sweetness and spice.
Discover the story behind this recipe
Common dish in Southeast Asian cuisine, often adapted to local ingredients and flavors.
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