Gai Pad Med Mak Muey Recipes

THAI CASHEW CASHEW CHICKEN STIR FRY RECIPE

Thai Cashew Cashew Chicken Stir Fry Recipe image

Quick and easy Thai Cashew Chicken Stir Fry recipe made with chicken breast, roasted cashew nuts, vegetables and loaded with a delicious sauce. Packed with authentic Thai-style spicy, sweet, salty, umami flavour. Ready in 30 minutes! Faster, tastier, and healthier than ordering from takeaways!

Provided by Khin

Number Of Ingredients 20

Ingredients

400 g Chicken breast (About 14oz, Boneless chicken breast/thigh, cut small cubes.)
80 g Raw cashew nuts (About half cup or use roasted cashew nuts)
3 cloves Garlic (Finely chopped)
½ Onion (Cut small dices)
8-10 Dried Chillies (Deseeded and cut small pieces, )
100 g Mushroom (About 3.5 oz, Straw, button, white mushrooms, etc)
½ Bell Pepper (Cut small squares)
3-4 Spring Onion (cut 2'' pieces)
2-3 tbsp Vegetable oil (Peanut, canola, sunflower, or neutral flavour oil)
1 tsp Light soy sauce (Or regular soy sauce)
½ tsp Baking Soda
1 tsp Corn starch
1 tsp Sugar
1 tbsp Light soy sauce (Or regular soy sauce)
1 tsp Dark sweet soy sauce (Or dark soy sauce or Kecap Manis)
1 tbsp Fish sauce
2 tbsp Oyster sauce
1 tsp Sesame oil
2 tsp Sugar
½ tsp Corn starch

Steps:

First, add all the sauce ingredients to a small bowl. Mix it well and set it aside. Cut the chicken into small dices, gather, and prepare all the ingredients.
Next, marinate the chicken pieces with soy sauce, baking soda, corn starch, and sugar. Set aside for at least 15 minutes. If you have more time, you can leave for an hour.
Heat the wok into low medium heat, drizzle 1 teaspoon of oil and saute the cashew nuts for 2-3 minutes until crispy golden brown. Then remove wok and set it aside.
Drizzle a bit of oil in the wok and bring the heat over medium-high heat. Add the marinated chicken pieces and stir fry for 2-3 minutes until the chicken is cooked through. Remove the pan and set it aside.
In the remaining pan, add more oil if needed and bring it to medium-high heat. Add onions and stir fry for few seconds, and follow with the dried chillies. Next add the garlic, red peppers and mushrooms.
Place the cooked chicken back in the wok and pour the sauce mixture in. Toss well to combine everything evenly.
Once the sauce become thick and glossy, turn off the heat, sprinkle cashew nuts and spring onions. Combine well with other ingredients. Serve immediately while hot with a bowl of plain rice or noodles.

Nutrition Facts : Calories 578 kcal, Carbohydrate 35 g, Protein 55 g, Fat 25 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 128 mg, Sodium 2444 mg, Fiber 4 g, Sugar 16 g, UnsaturatedFat 17 g, ServingSize 1 serving

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