Chicken stir-fry with cashews and Thai basil

We had some Thai basil lying around from last week and I decided to make this recipe which I found on taste.com.au. It was very tasty indeed, not quite Paleo but I modified it a bit to make it a bit more Paleo.

Ingredients
serves 2-3
60 ml fresh lime juice
60 ml fish sauce
2 tbsp light soy sauce
2 tbsp cocotnut sugar
2 tbsp vegetable oil
1 red onion, thinly sliced
2 garlic cloves, thinly sliced
3 large fresh red chilies, thinly sliced
5 spring onions, ends trimmed and cut into 6 cm lengths
1 stem lemon grass, trimmed an dbruised
120 ml raw cashews
600 g chicken tenderloins, thinly sliced
1/4 tsp cracked black pepper
1 bunch fresh Thai basil, leaves picked

Combine the lime juice, fish sauce, soy sauce and sugar in a bowl.
Heat half the oil in a wok over high heat until just smoking. Add the onion, garlic, chili, spring onione and lemon grass. Stir-fry for 2 minutes or until the onion softens. Transfer to a large bowl.
Heat the remaining oil in the wok over high heat. Add the cashews. Stir-fry for 2 minutes or until golden. Use a slotted spoon to transfer to the bowl.
Add one third of the chicken to the wok. Stir-fry for 4 minutes or until just starting to brown. Transfer to the bowl. Repeat, in 2 more batches, with the remaining chicken, reheating the wok between batches. Return the chicken and onion mixture to the wok. Add the fish sauce mixture and pepper. Stir-fry for 2 minutes or until heated through. Remove from heat. Remove and discard the lemon grass. Stir in the basil.