Basil And Cashew Chicken Stir-Fry

• 2 tbsp peanut oil
• 1/2 cup raw, unsalted cashews
• 1 lb chicken breast, thinly sliced
• 1 None lemongrass stalk, white stem, finely chopped
• 1 None (1/2-inch) piece ginger, peeled, julienned
• 2 clove garlic, finely chopped
• 2 None small red chilis, finely sliced
• 2 tbsp fish sauce
• 1 tbsp light soy sauce
• 2 tsp sugar
• 1 cup basil leaves
• None None Steamed white rice, to serve

1. Heat oil in a wok or large skillet on high. Stir-fry cashews for 1 minute, until golden. Remove with a slotted spoon and set aside
2. Stir-fry chicken in 2 batches for 2-3 minutes, until golden and almost cooked through.
3. Return all chicken to wok with nuts, lemongrass, ginger, garlic, and chili. Stir-fry for 1-2 minutes, until fragrant. Add combined fish sauce, soy sauce and sugar. Simmer for 1 minute.
4. Remove from heat and toss basil leaves into stir-fry. Serve with steamed white rice.

peanut oil, chicken breast, stalk, ginger, clove garlic, red chilis, fish sauce, soy sauce, sugar, basil, white rice

Taken from recipes-plus.com/api/v2.0/recipes/29761 (may not work)