Basil Chicken and Cashew Stir Fry
Basil Chicken and Cashew Stir Fry
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

Basil Chicken and Cashews make an awesome stir fry that's simple to cook. This is also kid friendly and can be low-carb with cauliflower rice

Course: Main Course
Cuisine: Thai
Servings: 4 People
Author: Tony Bailey
Basil Chicken Marinade
  • 1 Tablespoon Dark Sesame Oil
  • 1 Tablespoon Low Sodium Soy Sauce such as Tamari
  • 2 Tablespoons Crushed Garlic
  • 2 Tablespoons Chopped Ginger
  • 2 Teaspoons Sambal Oelek (chili paste)
  • 2 Tablespoons Lime Juice
  • 1/4 cup Basil Chiffonade
  • 1 Tablespoon Vegetable Oil
  • 1 Pound Chicken Breast
Stir Fry Ingredients
  • 1 Tablespoon Vegetable Oil
  • 1 Cup Chopped Bell Pepper
  • 1 Cup Broccoli Florets
  • 1 Cup Snap Peas
  • 2/3 Cup Chicken Stock
  • 2 Teaspoons Corn Starch
  • 1 Tablespoon Basil Chiffonade
  • 1/4 Cup Chopped Cashews
  • 2 Tablespoons Basil Chiffonade
  • 1 Lime, Quartered
  1. Pound your chicken to a uniform size and cut into 1/2" pieces

  2. Mix all of the ingredients for the Basil Chicken Marinade together and marinade the chicken.  This can be done 10 minutes or 4 hours ahead of time. 

  3. While the chicken is marinading, prep the rest of your vegetables in a separate bowl

  4. Warm the chicken stock and slowly mix in the corn starch.  Stir this thoroughly with the basil and make sure there are no clumps.  

  5. Bring your wok up to a scorching hot temperature, add the oil and cook the chicken for 4 - 6 minutes until browned.  

  6. Add the vegetables and cook another 3 - 5 minutes

  7. Add the chicken stock and bring to a boil, lower the heat to maintain a simmer and cook until the sauce thickens, about 2 -3 minutes

  8. Remove from the heat, place in bowls and top with basil, cashews and a squeeze of lime juice