Chili Basil Chicken

• 2 tablespoons peanut oil
• 1 pound chicken breast cut into thin strips
• 1 red onion medium, cut into thin wedges
• 2 cloves garlic crushed
• 2 teaspoons ginger finely grated
• 1/2 teaspoon dried chili flakes
• 4 ounces beansprouts rinsed
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 1 ounce basil leaves torn
• 3 ounces roasted cashew nuts
• jasmine rice steamed, to serve

1. In a wok, heat 2 tbsp of the oil over high heat. Stir-fry the chicken in 2 batches, for 2-3 mins or until cooked through. Transfer to a plate.
2. Add the remaining oil to the wok and stir-fry the onion, garlic, ginger and chili flakes for 1-2 mins or until the onion softens. Return the chicken to the wok and add the beansprouts, fish sauce, lime juice and sugar. Stir-fry for 1-2 mins or until heated through. Remove from the heat and toss with the basil and cashews. Serve with the rice.

peanut oil, chicken, red onion, garlic, ginger, dried chili flakes, beansprouts, fish sauce, lime juice, brown sugar, basil, nuts, jasmine rice

Taken from www.yummly.com/recipe/Chili-Basil-Chicken-1408852 (may not work)