Ingredients

• 1 tbs peanut oil
• 80g (1/2 cup) raw cashews
• 6 (about 800g) Lilydale Free Range Chicken Thighs, cut into 2cm cubes
• 2 red onions, cut into wedges
• 12 fresh red & green bird's eye chillies
• 5cm piece fresh ginger, peeled, cut into matchsticks
• 2 garlic cloves, thinly sliced
• 125g (3/4 cup) palm sugar, finely chopped 1 tbs fish sauce
• 1 tbs rice wine vinegar
• 1 tbs light soy sauce
• 1/2 cup Thai basil leaves, with flowers

Method

• Step 1 Heat 1 tsp of the oil in a wok over high heat. Add the cashews and stir-fry for 2 minutes or until lightly toasted. Transfer to a bowl.
• Step 2 Heat half the remaining oil in the wok over high heat until just smoking. Add one-quarter of the chicken and stir-fry for 3 minutes or until browned and cooked through. Transfer to a bowl. Repeat in 3 more batches with remaining chicken.
• Step 3 Heat remaining oil in the wok over high heat. Add the onion, chilli, ginger and garlic. Stir-fry for 2 minutes or until lightly browned. Transfer mixture to a bowl.
• Step 4 Add sugar, fish sauce, vinegar and soy sauce to the wok. Bring to the boil. Cook, stirring, for 3-4 minutes or until mixture thickens and is reduced by half. Return chicken and onion mixture to wok. Stir-fry for 1-2 minutes or until warmed through. Transfer to a serving plate. Sprinkle with cashews, basil leaves and basil flowers.