Thai Basil Cashew Chicken (gluten-free)

This quick Thai Basil Cashew Chicken combines golden chicken mince, crisp vegetables and crunchy cashews in a sweet, savoury and slightly spicy sauce. Finished with fresh Thai basil and served over steamed rice with a crispy fried egg, it’s an easy gluten-free dinner ready in 30 minutes.

Thai Basil Cashew Chicken (gluten-free)

About This Thai Basil Cashew Chicken

Made in one pan and packed with flavour and texture, this is a great weeknight meal when you want something quick but satisfying. The Thai basil is stirred through right at the end to keep its fresh, aromatic flavour.

Watch How to Make It

https://youtu.be/fWvdakJq2_g

Ingredient Notes

Chicken or Pork Mince:

Either work well in this recipe.

Thai basil: 

Adds its distinctive fragrant flavour and should be added after removing the pan from the heat.

Kecap Manis and fish sauce: 

Use gluten-free varieties. Chang’s Asian Food Gluten Free Kecap Manis and Fish Sauce are available at Woolworths and online.

Chilli sauce: 

Use hot chilli sauce for more heat or sweet chilli sauce for a milder version.

Serving Suggestions

Serve over steamed rice with a crispy fried egg and fresh lime. The soft yolk mixed through the rice and sauce makes it especially delicious.

Tips for the Best Thai Basil Cashew Chicken

Cook the mince until properly golden before adding the aromatics. Once the sauce is added, increase the heat so it reduces and coats the mince and vegetables rather than remaining watery.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat until steaming hot and add fresh Thai basil when serving if you have some on hand.

Meal Prep

This Thai Basil Cashew Chicken is great for meal prep. Divide the cooked chicken mixture and steamed rice between airtight containers and refrigerate for up to 3 days. Add the fried egg and fresh lime just before serving for the best texture.

Thai Basil Cashew Chicken (gluten-free)

Thai Basil Cashew Chicken (gluten-free)

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Thai Basil Cashew Chicken (gluten-free)

Thai Basil Cashew Chicken (Gluten-Free)

Serves: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

INGREDIENTS

Chicken and Vegetables:

500g chicken or pork mince

4cm x 4cm piece fresh ginger, grated

6 garlic cloves, grated

1 brown onion, diced

1 large red capsicum, sliced

100g (1 cup) green beans, cut into 2cm pieces

100g (3/4 cup) cashews

2 tablespoons cooking oil (Avocado oil recommended)

1 cup fresh Thai Basil leaves, roughly torn

Sea salt and pepper

Sauce:

1 tbsp hot chilli sauce (use 2 tbsp sweet chilli sauce for a milder flavor)

3 tbsp gluten-free Kecap Manis sweet soy sauce*

1 tbsp gluten-free fish sauce*

2-3 tablespoons (30 ml) fresh lime juice

1 tbsp gluten-free chicken powdered stock/broth

To Serve:

Fried Eggs (recipe below)

Fresh Lime

Stovetop Steamed Rice

*Chang’s Asian Food has gluten-free Kecap Manis and Fish Sauce available at Woolworths and online.

INSTRUCTIONS

1. Cook the Mince

Heat the cooking oil in a wok or wide pan over medium-high heat.

Add the chicken or pork mince and cook, breaking it up with a wooden spoon until golden, about 5-6 minutes.

2. Prepare the Sauce

In a small bowl, mix all the sauce ingredients (chilli paste, sweet soy sauce, fish sauce, lime juice, and powdered stock).

Set the sauce aside.

3. Add Aromatics and Vegetables

Season the browned mince with freshly ground pepper and a pinch of sea salt.

Add the grated garlic, ginger, and diced onion to the pan, stir-frying for 1 minute.

Add the sliced capsicum, green beans, and cashews, stirring and cooking for another 3 minutes.

4. Add the Sauce

Pour the prepared sauce over the mince and vegetables.

Increase heat to high, bringing the sauce to a boil. Continue stir-frying for 4 minutes, or until the sauce thickens and coats the mince and vegetables well.

5. Add Thai Basil and Serve

Remove the pan from heat, and stir in the Thai basil leaves.

Serve the dish with steamed rice, topped with a crispy fried egg and a squeeze of fresh lime juice.

Stovetop Steamed Rice

While the rice is steaming (about 15 minutes), prepare and cook the Thai Basil Cashew Chicken.

How to Fry Eggs

1. Heat Oil: Add 2-3 tablespoons of cooking oil (olive or avocado oil) to a frying pan over medium-high heat and allow it to heat for about 1 minute.

2. Add Eggs: Carefully crack 4 eggs into the pan, spacing them evenly around the pan’s edge to prevent them from sticking together. Be cautious of any oil splatter.

3. Cook to Desired Crispiness: Let the eggs cook, tilting the pan occasionally to coat them with oil. This should take 2-3 minutes for crispy edges with a soft yolk. For a firmer yolk, cook a bit longer.

   
   

Note: If the oil splatters too much, cover the pan with a lid and let the eggs cook for 3-4 minutes. Remove from heat and serve as desired.

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Thai Basil Cashew Chicken (gluten-free)

Recipe and Photography Margaret Pahos for @CreateCookShare