Takeout Thai Basil Chicken

READY IN: 15 mins

by Margaret Pahos from @cookcreatshare

WHAT YOU'LL NEED:

Chicken and Vegetables:

500g chicken or pork mince

4cm x 4cm piece of fresh ginger grated

6 garlic cloves, minced

1 brown onion, diced

1 cup green beans, cut into 2cm pieces

1 large red capsicum, sliced

100g (3/4 cup) cashews

60ml (¼ cup) cooking oil

1 cup fresh Thai Basil, leaves roughly torn

Sea salt and pepper

Sauce:

1 tablespoon hot chilli paste (for milder 2 tbs sweet chilli sauce)

1 tablespoon gluten-free Kecap Manis sweet soy sauce 

1 tablespoon gluten-free fish sauce

60 ml (¼ cup) fresh lime juice

1 tablespoon San Elk Organic Chicken Stock

Serve with:

Fried Eggs , Fresh Lime and Rice

HOW TO MAKE:

1. Preheat oven to 200ºc. Cut cauliflower into bite sized florets.

2. In a mixing bowl, combine herbs, paprika, flour, San Elk vegetable stock, nutritional yeast, plant milk and cider vinegar.

3. Coat florets in batter and place in baking tray, spaced apart. Bake in oven for 18-20 minutes. Take out and re coat in batter then bake for a further 15 minutes.

4. Serve in flat bread or soft taco shells with lettuce, alfalfa sprouts and chilli mayo. (Chilli mayo was made with cashews, samba oelak, lemon juice and plant mylk).