Spicy Basil Cashew Chicken

            A few months ago, the husband and I celebrated our 2nd anniversary. He told me to keep the night clear, but said that I didn't have to dress up. I was both confused AND worried, thinking that a trip to McDonalds and the bowling alley was NOT how I wanted to spend our second anniversary together.
           However, to my delight, he had arranged for a local chef to come to our house for Thai Cooking Classes! Jed came to our house and taught us to cook a 5-course meal, which we got to eat along the way. It was amazing! The best part was that he left us with the recipes to make on our own.
           This spicy basil cashew chicken is absolutely phenomenal - and from my understanding, quite authentic. It was very easy to make when I tried on my own and tasted almost as good as Jed's. I served it with basmati rice. 


Don't be afraid to play around a bit with the ingredients - as Jed says, that is half the fun! 

Ingredients:

3 tbsp oil

1 tbsp minced ginger

1 tbsp minced garlic

1 pound chicken breast or thighs ,cut into cubes
1 sprig fresh basil
3 thai chilies, seeded & finely chopped
1 inch fresh ginger, thinly sliced and julienned
1 each red and green pepper, cubed
1 medium onion, cubed
1 medium carrot, cubed
1 cup fresh mushrooms, washed & siced
2 tbsp fish sauce
2 tbsp chili garlic sauce
1 tbsp corn starch in 1/3 cup cold water


Directions:
1. Heat oil over medium--high heat. Saute ginger and garlic. Add in basic leaves, nuts and chicken. Stir in chicken and stir-fry for 5 minutes.
2. Add all vegetable and stir well.
3. Add fish sauce and chili garlic sauce, stir well and cover for 3 minutes.
4. Add corn starch water mix to glaze, cook 1 minute and serve.