The colours in this dish are eye-popping and vibrant - you just know it must be delicious and good for you! Aromatic and tastes divine – yet so easy to prepare! No need to say more - Delish!
Preparation 10 minutes
Cooking 10 minutes
Serves 3 – 4
3 – 4 chicken thigh fillets, finely sliced and some fat removed
Splash Sesame Oil
2 onions – finely sliced
3 stalks celery – sliced
2 – 3 shallots. Sliced
1 tablespoon fresh ginger – finely sliced
5 Kaffir lime leaves. For 3 – remove middle vein and very very finely shred the leaves. Leave 2 whole – crush lightly in your hand to release aroma (to remove later)
1 red chilli – sliced OR 1 teaspoon dried chilli flakes - adjust to your preference
¼ - 1/3 red cabbage. Finely shredded
2 tablespoons Soy Sauce
2 tablespoons Mirin
2 teaspoons white Miso paste OR red miso paste is ok instead
2 tablespoons Thai Basil – small leaves if possible
Noodles to serve
Heat the oil in a large pan. Add the onion and cook until softened
Add celery and shallots.
Stir in the ginger, chilli and shredded Lime leaves and well as the 2 whole leaves.
Add chicken pieces and cook. Stir well
Stir in the shredded cabbage and cook until just starts to wilt.
Whisk the soy sauce, mirin and Miso paste in a cup with a fork until combined.
Add to the pan and stir to thoroughly coat with the sauce mixture.
Toss in the cashews.
Remove the 2 whole Kaffir lime leaves and discard.
Top with the Thai Basil leaves and serve with noodles.