Thai Stir Fried Chicken with Cashews and Basil

• 1 lb. boneless skinless chicken thighs
• 5 cm) cubes (500 g)
• 2 tsp. grated gingerroot (10 mL)
• 1/4 tsp. each salt and pepper (1 mL)
• 2 tsp. cornstarch (10 mL
• 2 tbsp. vegetable oil (25 mL)
• 1 cup raw cashew nuts (250 mL)
• 1/4 cup thinly sliced shallots
• 50 mL)
• 3 cloves garlic, minced
• 1 tsp. chopped fresh hot pepper (preferably red bird eye) (5 mL)
• 1 tbsp. fish sauce (15 mL)
• 2 tsp. each granulated sugar and lime juice (10 mL)
• 1 cup loosely packed Thai basil leaves (250 mL)

1. In bowl, toss together chicken, ginger, salt and pepper.
2. Mix in cornstarch and 1 tbsp (15 mL) water; set aside.
3. In skillet or wok, heat oil over high heat; stir-fry cashews for 1 minute or until golden.
4. With slotted spoon, remove and set aside.
5. Add shallots, garlic and hot pepper to pan; stir-fry for about 2 minutes or until golden.
6. Add chicken mixture; stir-fry for 4 minutes.
7. Stir in fish sauce, sugar and lime juice; cook for 1 minute or until juices run clear when chicken is pierced.
8. Return cashews to pan along with basil.
9. Serves 4.
10. Serve with: Rice and an oriental green vegetable, such as Chinese broccoli, snow peas or bok choy In Thailand many kinds of meat and seafood are stir-fried simply with chilies and aromatic Thai basil, but Italian basil makes a fine substitute.
11. In Thailand this dish is usually fiery hot with chilies; this is a tamed version here, but you can adjust it to your own taste.
12. If raw cashews are unavailable, use roasted cashews and omit the skillet-toasting; add to pan 1 minute before sugar and lime juice.
13. Canadian Living

boneless skinless chicken thighs, gingerroot, salt, cornstarch, vegetable oil, cashew nuts, shallots, garlic, hot pepper, fish sauce, sugar, basil

Taken from www.foodgeeks.com/recipes/20817 (may not work)