Lemongrass Chicken With Basil And Cashews

• 2 tbsp peanut oil
• 1 lb chicken breast, cut into strips
• 1 stalk lemongrass, white part only, finely chopped
• 3 None baby bok choy, leaves separated
• 4.5 oz baby corn, halved lengthwise
• 2 tbsp chili sauce
• 2 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tbsp palm sugar or brown sugar
• 1 bunch Thai basil, leaves picked
• 2/3 cup cashews, toasted, roughly chopped
• None None steamed rice, to serve

1. Heat 1 tbsp 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. Stir-fry lemongrass for 30 seconds. Add bok choy and corn. Stir-fry for 1 min. Add chili sauce, oyster sauce, rice vinegar and sugar. Simmer for 1-2 mins, until corn is tender. Return chicken to wok along with 1/2 of the Thai basil and cashews.
2. Serve over a bed of steamed rice. Top with remaining basil and cashews.

peanut oil, chicken breast, stalk lemongrass, baby bok choy, baby corn, chili sauce, oyster sauce, rice vinegar, sugar, basil, cashews, steamed rice

Taken from recipes-plus.com/api/v2.0/recipes/27900 (may not work)