Thai Cashew Chicken is an easy week night dinner idea. The Thai Basil adds some amazing flavor.
We have a new Thai Street Food restaurant that opened up just down the street from us. They have a dish I have become pretty much obsessed with. I have been to this place three times and I’ve ordered it all three times – Thai Cashew Chicken.
The hardest part of making this dish is finding the Thai Basil. I ended up at a local Asian Market here in Portland and had a great time. But I also found the Thai Basil at Safeway later in the week.
You may wonder what the difference is between Thai Basil and the regular Sweet Basil you usually find in the grocery store. You can identify the Thai Basil by it’s purple stems. The flavor is also different. It has a stronger flavor and aroma.
There are hints of licorice, cinnamon, and mint. If you can’t find Thai basil in your supermarket, I would recommend using mint instead of sweet basil.
For some other delicious chicken dishes try these:
Some of my favorite kitchen tools I use to make Thai Basil Chicken:
5 QT. NON STICK FRYING PAN – this is my go to frying pan. The one I use more than any other. I love that it has a lid.
MAGNETIC MEASURING SPOONS – I love these things. They are magnetic so they stay together in the drawer!
Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes
Thai Cashew Chicken Recipe
Thai Cashew Chicken
- 2 boneless, skinless chicken breasts cut into 1 inch pieces
- 4 cloves garlic minced
- 2 -4 Thai chilies diced small (I only used 1 because I don't like spicy)
- 1 Tbsp oil for frying
- 2 tsp oyster sauce
- 2 tsp soy sauce
- 1 tsp sugar
- 1 C of Thai basil leaves
- 1/2 C cashews
- Heat oil in pan.
- Add chilies and garlic in oil and stir for about 30 seconds or until fragrant.
- Add in chicken and stir.
- Stir until chicken is cooked through.
- Mix together oyster sauce, soy sauce and sugar.
- Pour over chicken and stir for another minute.
- Add in basil leaves and stir. Turn off heat. Basil only needs to cook for a very short time and it will continue to wilt when you remove it from the heat.
- Don't overcook the basil or it loses its flavor. Serve over rice.
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Originally posted April 4, 2016