Basil Cashew Chicken

This is a recipe that I’ve made so many times but never wrote down to put on the blog until now. Each time I make it a little different, switching out the veggies and pairing it with either rice or rice pasta. Other veggies I’ve used include broccoli, mushrooms, baby corns and water chestnuts.

I’ve also made this basil chicken spicy before by adding some additional chili paste to the sauce. However traditionally this meal is not spicy so I’ve left it that way.

Despite how this dish looks and taste, this recipe is pretty easy and quick to whip up. The reason I actually haven’t posted it until now is because I’ve always made this as a easy quick date night meal with no time to write any of it down.

Ingredients

• 3 chicken breasts, cut into slices

• 1 T corn starch

• 2 t sesame oil

• olive oil

• 1 yellow onion, sliced

• 2 red peppers, sliced

• 1/3 lb snow peas

• 1 t ginger

• 1 T oyster sauce

• 3 T soy sauce

• 2 T rice vinegar

• 3 cloves garlic

• 1 T hot honey (or regular honey)

• 1 t chili paste

• 1/2 umami seasoning (optional)

• 10-12 basil leaves

• 1/3 cup cashews

• 3 stalks green onion, thinly sliced

Directions

1. Coat your chicken in the corn starch and let it sit.

2. Add 1 t of sesame oil and a drizzle of olive oil to a large pan on medium heat. Add the onion, pepper and snow peas. Cook until tender (about 8 minutes). Once done remove from the pan.

3. Add another 1 t of sesame oil and drizzle of oil to the pan and add the chicken. Cook until done, about 6-8 minutes. Meanwhile whisk together the ginger, oyster sauce, soy sauce, rice vinegar, garlic, hot honey, chili paste, umami and 4 basil leaves to the pan. Bring the sauce to the simmer and let it thicken for about 3 minutes.

4. Add the vegetables back to the pan and coat everything in the sauce. Remove from the heat and toss in the rest of the basil, 1/3 c cashews and half of your green onion. Enjoy topped with the remaining green onion. Serve over rice or rice pasta.

Notes

Gluten-free: This recipe is gluten-free as is as long as you use a gluten-free soy sauce.

Dairy-free: This recipe is dairy-free as is.

Corn Starch: The corn starch is not necessary. I have made it before without it and it tasted great. However the sauce will thicken more if you do use it and the chicken will have a bit of a different texture.

Hot Honey: I used hot honey because why not, but you can of course use regular honey.

Chili Paste: If you want your chicken to be spicy add an extra tablespoon of chili paste to the sauce. Taste it and you can always add more if that isn’t enough heat for you.

Umami Seasoning: I added the Trader Joe’s Umami Seasoning, but this isn’t necessary if you do not have it. It just adds a bit of extra flavor. I’ve made it without it before and it tasted just fine so don’t worry about it!

Basil Leaves: It is absolutely necessary to use fresh basil for this recipe. Using dry basil will not cut it for this one.