Step 1

Combine the lime juice, fish sauce, soy sauce and sugar in a bowl.

Step 2

Heat half the oil in a wok over high heat until just smoking. Add the onion, garlic, chilli, shallot and lemon grass. Stir-fry for 2 minutes or until the onion softens. Transfer to a large heatproof bowl.

Step 3

Heat 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.

Step 4

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.

Step 5

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 three-quarters of the basil. Transfer to a serving platter and sprinkle with the remaining basil to serve.