Spicy chicken and cashew stir-fry |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is from the Foodcourt column of today's Weekend magazine. Hope you enjoy it! Ingredients:
3 tablespoons peanut oil |
4 boneless chicken breasts, chopped |
1 large onion, peeled,washed and thinly sliced (lengthwise) |
1 red bell pepper, washed and sliced lengthwise |
1 tablespoon garlic and red chile paste |
1 chicken stock cube |
1 cup coconut milk |
2 tablespoons fresh basil leaves, washed and chopped |
1/2 cup unsalted cashews, fried |
Directions:
1. Heat a tbsp.
2. of oil in a wok.
3. Saute chicken in batches in it until tender.
4. Remove from wok and keep aside.
5. Then, heat the remaining oil in a pot.
6. Add onions and bell pepper.
7. Stir-fry until onions turn just soft.
8. Add garlic-chilli paste, chicken, coconut milk, chicken stock cube and 1/4 cup of water.
9. Stir-cook until the mixture starts boiling.
10. Add an additional stock cube, if desired, after checking for seasoning now.
11. Add cashewnuts and chopped basil.
12. Remove from heat and serve hot.
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