Chicken, Lemongrass & Kale Stir Fry
Remove the centre stem from the kale, tear leaves into smaller pieces. Combine sesame oil, lemongrass, garlic and ginger in a bowl. Add chicken, stir to coat.
Heat the wok over high heat until hot. Add 2 tsp oil and swirl to coat the wok. Add one quarter of the chicken, stir-fry for 30 seconds until sealed. Remove to a clean bowl. Repeat with oil and chicken in three batches.
Add remaining oil with kale and snow peas, stir-fry 1 minute. Return all the chicken and any juices to the wok. Add combined fish sauce, palm sugar and lime juice, stir-fry 30 seconds. Remove from heat, scatter over the basil and cashews. Serve over rice or noodles.