Thai Basil Cashew Chicken (gluten-free)
This Thai Basil Cashew Chicken is a quick, flavorful dish that’s sure to be a family favorite! In just 30 minutes, tender chicken is fried until golden and tossed with colorful capsicums, green beans, and crunchy cashews. Finished with aromatic Thai basil, every bite is a delicious balance of sweet, spicy, and savory. Serve over steamed rice with a perfectly fried egg—crispy edges and a soft yolk—for a comforting, gluten-free meal that brings the vibrant flavors of Thailand to your table. Made in one pan, it’s the perfect go-to for hot summer days. Let's get cooking!
This recipe came together so easily on a busy day, inspired by the flavors of Pad Kra Pao and a garden overflowing with Thai basil. With plenty of basil to use up and some chicken on hand, I decided to throw together a quick and flavorful dish that combines fresh ingredients with minimal effort. The result is a delicious, fragrant meal that’s spicy, savory, and perfect for a weeknight dinner.
Watch How to Make It
Helpful Tips
Prep Ingredients First: Since this dish cooks quickly, have everything chopped and ready to go before you start cooking.
Adjust the Spice: For a milder flavor, use sweet chili sauce instead of hot chili paste. You can also control the heat by adjusting the amount of chili paste or adding a sprinkle of fresh chili slices at the end.
Use Fresh Thai Basil: Thai basil has a slightly spicier, more aromatic flavor than regular basil. If you don’t have Thai basil, regular basil will work but will taste a bit different.
Add Extra Crunch: If you love extra texture, toast the cashews in a dry pan for a few minutes before adding them to the dish.
Perfect Fried Egg: To get the egg edges crispy, use a generous amount of oil and cook on medium-high heat. A quick cover over the pan for the last minute helps set the yolk perfectly.
Serve Suggestions: This dish is excellent with steamed jasmine rice, or for a lower-carb option, serve over cauliflower rice or zucchini noodles.
Leftovers: Store any leftovers in an airtight container in the fridge for up to two days. This dish reheats well and can make a great lunch the next day!
Meal Prepping
Double the Recipe: Scale up the ingredients to make extra servings at once, ensuring you have enough for several meals.
Portion with Rice: Pack the chicken, vegetables, cashews, and steamed rice together in single-serve, airtight containers. This keeps everything in one spot and makes reheating easy.
Reheating Tips: Reheat the meal in the microwave in short bursts, or warm it on the stovetop with a splash of water or broth to keep it moist.
Egg Tip: For a fresh, runny yolk each time, fry an egg daily to add just before eating, or keep soft-yolk boiled eggs on hand in the fridge to add a boost of flavor and texture.
Fresh Finishes: For extra flavor, pack a few fresh basil leaves and lime wedges separately to add after reheating.
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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
60ml (¼ cup) 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*
60 ml (¼ cup) 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.
While the rice is steaming (about 15 minutes), prepare and cook the Thai Basil Cashew Chicken.
How to Fry Eggs
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.
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.
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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Recipe and Photography Margaret Pahos for @CreateCookShare
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