Thursday, November 3, 2011

Thai Cashew Chicken ผัดเม็ดมะม่วงหิมพานต์ใส่ไก่


2 T oil (vegetable, coconut, sesame, etc.)
1-2 T garlic - crushed
10 oz chicken breast - cubed to bite size
1 large or 2 small onions - sliced to bite size
1-2 large red chillies - sliced (unseeded for more heat; bell peppers can substitute)
1/3 cup water or chicken stock (I usually don't even use any)
2 T oyster sauce
1 T soy sauce
1 T fish sauce
1 T palm sugar (brown can substitute)
4 spring onions - sliced to 1½-inch segments
1-2 cups cashews (your preference- salted/unsalted, toasted, fried)

Heat up your wok or a large/deep pan to med/high. Add oil. When oil is hot add garlic.
When garlic starts to brown add chicken. Stir for 1-2 min then add onions and chilies.
Stir for 2 more min. Add oyster, soy, and fish sauce, and sugar, then stir. Add water as
needed. When chicken is thoroughly cooked and onions are slightly soft add spring
onions and cashews. Stir briefly then turn off heat. Serve over white jasmine rice.

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