Thai Basil Chicken

• • • 2 chicken breasts

    • 1 tbs minced ginger

    • 1 tsp minced garlic

    • 1 tsp chirraca

    • 1 finely minced stalk of lemon grass

    • 1 tsp sesame oil

    • juce of one lime.

    • 2 tbs canola oil

    • 1 red bell pepper

    • 2 tbs soy sauce

    • 1 tbs fish sauce

    • 1 tsp sugar

    • 1 cup roasted unsalted cashew nuts

    • 1 cup fresh basil leaves (ideally Thai basil)

Method:

1. Cut the chicken into bite sized chunks

2. Combine ginger, garlic, lemon grass, sesame oil, lime juice, chirraca, in a mini food processor or pestle and mortar and work to a paste

3. Marinade chicken for 1 hour in this mixture

4. Start a large frying pan heating over medium-high heat

5. Slice red bell pepper into bite sized chunks

6. Throw chicken mixture and bell peppers into the hot pan.

7. Stir-fry. Add soy sauce.

8. When chicken is cooked, add cashew nuts and stir until heated through and combined.

9. Serve, throwing basil leaves over the top.

Notes:

Good simple clean flavors, but a little one-dimensional. 

Plenty of citrus flavor, missing umami ... add sauted mushrooms?