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.
CourseChicken Recipes, Thai Recipes
CuisineThai
Servings
5servings
Servings
5servings
Ingredients
For Shallow Frying
500 gramsBoneless chicken thighs or breasts
2tablespoons Garlicfinely chopped
1tablespoon Light soy sauce
1teaspoon Fish sauce
1cupCashew nuts
12numbersDry red chilli
3tablespoons Oil
Other Ingredients
1cupOnionsliced into wedges
1cupBell peppersliced into wedges
2tablespoons Oyster sauce
1tablespoon Light soy sauce
1 1/2teaspoons Vinegar
1teaspoon Brown sugar
1teaspoon Cornflour
1tablespoon Water
For Garnishing
1/2cupSpring onion
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.