Photo: Jennifer Davick; Styling: Linda Hirst
Forget takeout! Basil, Chicken, and Veggies in Coconut-Curry Sauce delivers one of the best Asian-inspired recipes--complete with tasty ingredients you can easily find at your local grocery store.
How to Make It
Step 1
Whisk together first 5 ingredients in a small bowl; set aside.
Step 2
Heat wok over high heat until a few drops of water evaporate immediately. Swirl 2 tablespoons oil in pan to coat. (If using a nonstick skillet, heat oil over medium-high heat.) Add chicken, and cook 2 to 3 minutes on each side or until lightly browned. Remove from pan; cover and keep warm.
Step 3
Heat remaining 1 tablespoon oil in wok over high heat (medium-high, if using a nonstick skillet). Add bell pepper, green beans, and ginger; stir-fry 3 to 4 minutes.
Step 4
Whisk reserved sauce mixture, and add to wok with vegetables. Cook 1 minute or until sauce thickens. Stir in slivered basil and reserved chicken. Sprinkle with cashews; serve with hot cooked rice and sriracha. Garnish, if desired.
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