Basil Chicken with Cashew and Macadamia Nuts

I was living on the Gold Coast a few years ago, about a block up from the Nobbys Beach shops, so I’d invariably end up in the local Thai place if I was too tired to pick something up from the supermarket after work. It was next to a little music bar called The Cavern where we’d often jam on Saturday nights if nothing else was on. Basil Chicken was the restaurants ‘speciality’ and it wasn’t half bad, so I duly appropriated the recipe. I like this dish because the nuts give you a delightful little load of carbs, so if you’re not a fan of rice, or are watching your weight, you don’t need rice.

Ingredients

  • Chicken thigh fillets (don’t use breast, they’re too dry)
  • Basil stems
  • Basil leaves
  • Chillies to taste
  • Ginger to taste
  • A dash of fresh lime juice
  • Two garlic cloves
  • Red capsicum
  • Red onion
  • Fish sauce
  • Vietnamese mint
  • Macadmia nuts
  • Cashews
  • Sesame Oil (don’t use olive oil unless you’re Greek or desperate, or both)

Method

  1. Chop the stems off the basil and dice them
  2. Pluck whole leaves off the basil and Vietnamese mint
  3. Chop the onion and lime into bits about the same size as the bigger basil leaves
  4. Cut the capsicum into pieces as big as your little finger, avoid little finger in process
  5. Dice everything else, except the fish sauce, unless the fish is still alive, in which case it’s probably a bit fresh
  6. Stir fry in shifts
    1. But add the basil in right at the end
    2. Splash some fish sauce in every now and then

That’s it baby!

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