A few months back I made Thai Basil Chicken with Cashews and thought it turned out great. The jalapenos kind of scared me, but they were not too spicy at all. This dish was fast and easy to make. I’d definitely make this again!
Notes from Steamy Kitchen: What I love about this recipe is that it’s super quick and simple to make. What takes the most time in this recipe is cutting up the chicken! Really, it’s that simple. Yes, if Yan Can Cook, So Can You! For Gluten-free version, use Panda Brand Lee Kum Kee Oyster Sauce in green bottle (though please double-ck label), San-J wheat free tamari in place of soy sauce and GF beer.
2 tablespoons lager-style beer, like Tsingtao
1 tablespoon oyster sauce
1/4 teaspoon ground white pepper (or black pepper)
12 ounces boneless, skinless chicken breasts, cut into 1/2-inch cubes
1/4 cup chicken broth
1 tablespoon lager-style beer, like Tsingtao
1 teaspoon soy sauce
1 tablespoon fish sauce (or add an additional 1 1/2 teaspoons soy sauce)
1/4 teaspoon sugar2 tablespoons vegetable, canola or peanut oil
2 teaspoons chopped garlic
4 ounces asparagus, trimmed and cut into 1-inch pieces
1 teaspoon cornstarch, dissolved in 2 teaspoons water
1 fresh jalapeno chili, thinly sliced into rings (optional)
1/4 cup lightly packed Thai basil or sweet basil leaves.
1/2 cup roasted cashews
Combine the marinade ingredients in a bowl. Add the chicken and stir to coat. Let stand for 15 minutes.
Combine the sauce ingredients in a small bowl and set aside.
Place a wok or wide saute pan over high heat until hot. Add the oil, swirling to coat the sides. Add the garlic and cook until fragrant, about 10 seconds. Add the chicken and asparagus and cook, stirring constantly until the chicken is no longer pink, about 2 minutes. Add the sauce and bring to boil. Add the cornstarch solution and cook, stirring, until sauce thickens, about 1 minute. Remove pan from heat and stir in jalapeno chili, basil leaves and cashews.