Minced Chicken and Cashew with Thai Basil
This dish originated from Thailand and is loved all over the world. I learnt how to cook this delicious recipe in a Thai Cooking Workshop. The original version does not contain cashews however adding these only enhances the taste!
This dish originated from Thailand and is loved all over the world. I learnt how to cook this delicious recipe in a Thai Cooking Workshop. The original version does not contain cashews however adding these only enhances the taste!
- 1 teaspoon minced garlic
- 1 teaspoon sugar
- 2 cups minced chicken breast
- 1/2 cup roasted unsalted cashew nuts
- 1/4 cup white onion
- 1 cup thai basil (if unavailable use normal basil)
- 3 tablespoons oil (peanut is best)
- 11/2 tablespoon fish sauce
- 11/2 tablespoon oyster sauce
- 1 tablespoon light soya sauce
- 1/2 tablespoon dark soya sauce
- 1 splash water (optional)
- Carbohydrate 10.118847096211 g
- Cholesterol 0 mg
- Fat 0.166138854986771 g
- Fiber 0.601643207030855 g
- Protein 4.58476224094274 g
- Saturated Fat 0.0335601162022987 g
- Serving Size 1 1 Serving (132g)
- Sodium 6343.17092921898 mg
- Sugar 9.51720388918016 g
- Trans Fat 0.0452855342035597 g
- Calories 59 calories
Step-by-step
- Mix the sauces in a cup with the sugar - stir to dissolve.
- Heat a wok or frying pan on medium to high flame for 20 seconds. Add 3 tablespoons oil and swirl the wok/frying pan so that the oil is evenly distributed.
- Add minced garlic and fry for 10 seconds. Quickly add minced chicken and continue frying until chicken turns white.
- Pour the sauces into the chicken and mix well. Add the basil and fry for another 30 seconds. If the chicken looks dry, add a splash of water. Throw in the cashew nuts and turn the flame off. Stir the cashew nuts into the chicken.
- This dish goes well with rice. As an alternative, pop some pita bread into the bread toaster for a couple of minutes. Make a small pocket in the pita and fill with the Chicken and Cashew with Thai Basil. Bon Appetit!
Tracing the Origins of Stir-Fried Minced Meat
Adapting traditional street food staples often involves balancing regional authenticity with personal preference. Originating in central Thailand, stir-fries utilizing minced proteins, known locally as larb or pad krapow variants, rely on high-heat wok cooking to rapidly cook small pieces of meat without losing moisture. Traditional iterations favor the aromatic pepperiness of holy basil, though sweet Thai basil remains an accepted global substitute when holy basil cannot be sourced. Incorporating roasted unsalted cashews introduces a distinct crunch that departs from classic preparations yet complements the savory profile established by the fish sauce and dual soy sauces. Maintaining structural integrity across these ingredients requires strict adherence to timing, specifically avoiding prolonged heat exposure once the nuts are added to prevent them from turning soft.
Techniques for Managing Wok Temperature and Texture
Achieving optimal texture in a rapid skillet preparation depends entirely on thermal management and sequencing. Heating a carbon steel or cast iron wok for twenty seconds before introducing three tablespoons of peanut oil ensures proper thermal radiation. Garlic burns rapidly at high heat; therefore, restrict garlic frying to exactly ten seconds before introducing the minced chicken breast. Cook the chicken until it turns completely opaque, then immediately incorporate the blended liquid seasonings of fish sauce, oyster sauce, light soy sauce, and dark soy sauce along with sugar. Thai basil requires merely thirty seconds of residual heat to wilt properly while releasing its essential oils. Fold in the roasted cashews strictly after turning off the flame to preserve their brittle crunch against the tender protein.
