This flavourful Thai-inspired stir-fry brings a burst of aromas and textures to your table. Featuring juicy chicken mince, fragrant garlic, ginger, and red onion, and a fiery kick from bird’s eye chilies, this dish is perfect for spice lovers. The rich blend of soy, fish, and oyster sauces infuses every bite with savoury depth, while toasted cashew nuts add a delightful crunch. Finished with fresh Thai basil, it delivers a herbaceous and slightly peppery note that ties the dish together beautifully.
For those looking to simplify meal prep or try something new, this versatile recipe works well with minced pork or turkey. Serve it over steamed rice for a hearty meal, or opt for a lighter presentation in crisp lettuce wraps. With its bold flavours and quick cooking time, this dish is ideal for weeknight dinners or impressing guests with an authentic taste of Thai cuisine.
Ingredients
Instructions
- Toast cashew nuts in a dry pan until golden, then set aside. Wash and dry Thai basil leaves.
- Heat a tablespoon of oil in a large skillet or wok over medium heat. Add garlic, ginger, red onion, and bird's eye chilies. Sauté until fragrant, about 2 minutes.
- Increase the heat to medium-high, add the chicken mince, and cook until browned and cooked through, breaking up clumps with a spatula.
- Stir in soy sauce, fish sauce, and oyster sauce. Cook for another 2-3 minutes, ensuring the chicken absorbs the flavors.
- Add toasted cashew nuts and Thai basil leaves. Stir-fry for 1-2 minutes until the basil wilts.
- Remove from heat and serve immediately with steamed rice and roti bread or in lettuce wraps.
Nutritional Information
- Per serving
- Energy: 273 kcal / 1141 kJ
- Fat: 12 g
- Protein: 32 g
- Carbs: 11 g
