Thai Chicken Stir-Fry with Basil & Cashews

Rating: 4.2 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This quick chicken stir-fry recipe is flavored with classic Thai ingredients: savory fish sauce balanced with tangy lime juice and plenty of fresh basil. Have all the ingredients prepared and ready to add to the wok before you turn on the heat. Serve with brown rice.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2014

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Recipe Summary

total:
30 mins
Servings:
4
Nutrition Profile:
Low-Calorie
Dairy-Free
Gluten-Free
Healthy Aging
Healthy Immunity
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Heat 1 tablespoon oil in a large, flat-bottom, carbon-steel wok or large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate.

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  • Add the remaining 1 tablespoon oil, scallions and chiles (if using); cook, stirring, until the scallions start to soften, about 30 seconds. Add garlic and zucchini and cook, stirring, until the zucchini is just tender, about 3 minutes.

  • Meanwhile, whisk fish sauce, lime juice, molasses and cornstarch in a small bowl. Stir the sauce and the chicken (along with any accumulated juice) into the pan; cook, gently stirring, until the sauce is bubbling and thickened, 30 seconds to 1 minute. Remove from the heat and stir in cashews and basil.

Nutrition Facts

Serving Size: 1 1/4 cups
Per Serving:
329 calories; protein 28.1g; carbohydrates 15.6g; dietary fiber 1.8g; sugars 6.3g; fat 17.7g; saturated fat 3.5g; cholesterol 62.7mg; vitamin a iu 472.9IU; vitamin c 22.1mg; folate 48.6mcg; calcium 57.8mg; iron 2.6mg; magnesium 96.9mg; potassium 648.5mg; sodium 664mg; thiamin 0.1mg; added sugar 2g.
Exchanges:

1 vegetable, 3 1/2 lean meat, 3 fat
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Reviews (2)

Read More Reviews
5 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
05/22/2014
Delicious My husband and I loved this recipe. I only use 1/5 of the red pepper I may have picked a really hot pepper by accident but we only used a little bit and it was perfect. I put mine over salad greens and it was great. We will be making this again. Pros: Great flavor very filling Cons: Too much red pepper needed to double the sauce Read More
EatingWell User
Rating: 4 stars
05/15/2016
LOVE We love this recipe but with some changes. The sauce is great but a little strong. I double the recipe but not the sauce and it is perfect. We also use oyster sauce in place of fish because I've never been able to find fish sauce. Read More
EatingWell User
Rating: 4 stars
05/20/2014
delicious filling though not speedy This stir fry is really delicious it just takes a bit longer than the 30 min estimate (maybe more like 45). I made some changes (like so many cooks do). I like less heat and more veggies so I substituted bell pepper for the red in the recipe and added in broccoli all the scallions (not just 3) and doubled the zucchini. I used maple syrup instead of molasses for the sauce which came out fabulously. With more veggies I should have doubled up the sauce but the amount actually wasn't too bad. This dish definitely had that signature Thai aroma and flavor. And the cashews are an added touch of genius. Pros: delicious healthy Cons: high chopping time Read More
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EatingWell User
Rating: 4 stars
07/09/2016
Tasty and Spicey We really liked this easy to make recipe. It was a nice change from our regular fare. We followed the recipe exactly except substituted almonds for cashews which we didn't have. We loved the sauce. The combination of ingredients was delicious. We added basil mint from our garden as well as the Thai basil. Lots of different flavors in every bite. Fresh herbs are a must! Pros: Just the right amount of spicey. Delicious! Cons: None Read More
Cook44
Rating: 5 stars
02/27/2019
LOVE this dish-hubby requested after first go. We didn t have fish sauce so I used soy sauce instead and it was still perfect! Thank you EW for a yummy healthy dish we can add to our regular meal rotation. The only thing is the first time I made I measured out the serving size as 1-1/4 cup as instructed and only got two servings out of it instead of the 4 it says. When I made the 2nd time I doubled the recipe and of course had 2 left-over servings. Will double from now on. Read More
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