Thailand Gai Pad Med Mamuang Himapan (Cashew Chicken)
Thai cashew chicken is a standard on Thai menus and is customarily very spicy. Traditional recipes call for the use of the prik chee fah chili, one of the hottest Thai chilis available. The recipe can be varied, of course, with chilies that are less fiery. The distinctiveness of Thai cashew chicken lies in the sauce, which consists of soy sauce, oyster sauce, Maggi seasoning, toasted sesame oil, and the ubiquitous Thai chili paste. Recipe Servings: Serves 2
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Chicken:- 14 oz (400 g) boneless, skinless chicken
- 1 Tbsp (15 ml) soy sauce
- 3–4 garlic cloves, chopped
- 1/2 medium onion, cut into 1/2-inch (1-cm) wedges
- 1 cup (150 g) straw mushrooms or beech mushrooms
- 2 prik chee fah chilies (hot thai chilies)
- 3/4 cup (110 g) cashews, roasted
- 2–3 green onions, green part only
- 7–10 fried, dried thai (bird) chilies
- ?3 Tbsp (45 ml) vegetable oil, for frying
- 1 Tbsp (15 ml) oyster sauce
- 1 Tbsp (15 ml) soy sauce
- 1 tsp (5 ml) maggi seasoning
- 1 tsp (5 ml) fish sauce
- 1 1/2 tsp (7.5 ml) sugar
- 1 heaping Tbsp (15–20 ml) thai chili paste (nam prik pow)
- 1 tsp (5 ml) toasted sesame oil
Directions
- In a large bowl, combine chicken and soy sauce. Set aside.
- In a separate bowl, mix together all sauce ingredients. Set aside.
- Pour 1 tbsp (15 ml) of vegetable oil into a large sauté pan or wok and heat over medium heat.
- Sear chicken on one side to a golden-brown color. Remove chicken from the pan and set aside. The chicken will be only partially cooked at this point.
- In the pan or wok that held the chicken, add 1–2 tbsp (15–30 ml) of vegetable oil, garlic, and onion. Sauté until garlic starts to brown.
- Add seared chicken, mushrooms, and hot Thai chilies to pan and toss quickly to mix.
- Pour sauce into wok and keep stirring to finish cooking chicken. Add a splash of water or stock if ingredients seem too dry and begin to burn.
- When chicken is done, turn off heat and stir in cashews and green onions.
- Remove from heat and transfer to a serving dish. Top with fried, dried Thai chilis and serve with jasmine rice.
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