Stir-Fried Chicken with Cashew Nuts Recipe
(สูตรทำไก่ผัดเม็ดมะม่วงหิมพานต์; gai phat met mamuang himmaphan)

March 11, 2010 · 15 comments · Click to listen to the Thai name pronunciation Listen to the Thai name pronunciation

Here is the Thai take on a dish that can probably be found in any Asian hole_in_the_wall take away in the west. The soft and moist chicken marry well with the warm crunch of freshly toasted Cashew nuts, or as they called in Thai, the mangoes of the high forests of India.

The dish captures the eye with its vivid color – It is beautiful, It is bright… it is happy… and it fits well within the comfort zone of most westerns. No wonder it made its way to the top of the charts; and included among the top ten tastiest Thai dishes ever served abroad.

Search no more, here it is -The authentic recipe for Thai ‘Stir Fried Chicken with Cashew Nuts’….

Stir-Fried Chicken with Cashew Nuts
(สูตรทำไก่ผัดเม็ดมะม่วงหิมพานต์ ; gai phat met mamuang himmaphan)
 
Prep time
Cook time
Ready In
 
The dish captures the eye with its vivid color – It is beautiful, It is bright… it is happy… and it fits well within the comfort zone of most westerns. No wonder it made its way to the top of the charts; and included among the top ten tastiest Thai dishes ever served abroad.
By:
Recipe type: Main
Cuisine: Thai
Serves: 4

Ingredients

 
  • 200gr Chicken breast meat, cut into bite size pieces
  • 1 Medium size onion, cut into thin slices.
  • 3-5 Large dry chilies, deseeded and cut into 1.5 cm (1") length
  • ½ cup unsalted cashews nuts
  • 2 Red long pepper, cut into thin julienne
  • 1 Green banana pepper, cut into thin slices
  • 2 Large cloves garlic, crushed and roughly chopped
  • 3-4 Spring onions, cut into 4cm (1.5") lengh
  • 1 tbs all propose or tempura flour
  • rice bran oil (or any neutral taste cooking oil)
Seasoning sauce:
  • 1½ tbs Fish sauce or Light soy sauce
  • 1 tbs Black soy sauce
  • 1 tbs Oyster sauce
  • ¼ tsp Salt
  • ¼ tsp Granulated sugar
  • ¼ cup Stock or water
  • Pinch of ground white pepper
Method
  1. Prepare seasoning sauce by mixing all the ingredient. Set aside.
  2. Deep fry on medium-low heat the cashews nuts until light golden, drain oil and set aside.

  3. Lightly fry dry chilies until shiny and get beautiful deep red color. Set aside.
  4. Toss chicken pieces in flour, and fry until light golden. Set aside with the nuts and dry chilies.



  5. Cut the long red peppers into julienne, the onion into thin slices and the green banana pepper into thin slices. Set aside
  6. On medium heat stir fry the garlic lightly until fragrant
  7. Add onions, and stir fry until slightly transparent.
  8. Add fried cashews nuts, fried dry chilies and fried chicken, toss everything together and stir-fry for 30 seconds.
  9. Add seasoning sauce, stir fry until all the ingredients get a nice color.

  10. Add red and green fresh chilies julienne and spring onion. Fast toss everything together, stir frying for another last 30 seconds.

  11. Serve hot with white rice.

 

Hanuman

Hanuman

Your host at Thaifoodmaster.com
My name is Hanuman, I am the founder and owner of The Ganoksin Project (1996) and Thaifoodmaster (2008). I began my professional life as a physician and ended up manufacturing jewelry in Bangkok. These days I am not actually practicing medicine nor producing jewelry anymore. Thaifoodmaster is my Thai food recipe journal. It's where I write about Thai food in general and especially about the food that I prepare and eat at home every day. Thaifoodmaster stands up to educate the International community about authentic home-style Thai food cooking. I am fluent in Hebrew, Thai and English, and I would love to know you better….
Hanuman

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