Thai cashew chicken or gai pad med mamuang is a chicken stir fry with cashew nuts. This is a great dish to serve either as an appetizer or as a side dish.
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servings
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Ingredients
Other Ingredients
- 1 cup Onion sliced into wedges
- 1 cup Bell pepper sliced into wedges
- 2 tablespoons Oyster sauce
- 1 tablespoon Light soy sauce
- 1 1/2 teaspoons Vinegar
- 1 teaspoon Brown sugar
- 1 teaspoon Cornflour
- 1 tablespoon Water
For Garnishing
- 1/2 cup Spring onion
Ingredients
Other Ingredients
For Garnishing
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Instructions
- Cut the chicken into small bite-sized cubes and marinate it with soy sauce and fish sauce, set aside.
- In a small bowl, mix the oyster sauce, soy sauce, vinegar, brown sugar, cornflour, and water. Make sure to mix well so that there are no lumps left, set aside.
- Heat oil in a wide pan, and fry the cashew nuts until they are browned, transfer to a plate.
- Add dry red chillies to the same pan and fry for a few seconds or until they are crispy, transfer to a plate.
- Add garlic and fry until it turns golden. Add the marinated chicken pieces and cook them on medium heat until lightly browned and cooked through.
- Add onion and bell pepper, saute for a few minutes on medium-high heat.
- Now add the sauce mixture and stir well to coat everything with the sauce. Give a taste and add more fish sauce or salt if needed.
- Add fried cashews and fried dry red chillies, mix well and remove from heat.
- Garnish with spring onion and serve immediately.
- NOTE - To avoid chicken from sticking to the bottom of the pan, I recommend using a nonstick pan.
- One cup = 250 ml, one tablespoon = 15 ml, one teaspoon - 5 ml.
