Authentic Thai Recipes


:: Stir-fried Chicken with Cashew Nuts
   (Gai Pad Med Mamuang Himmapan - ไก่ผัดเม็ดมะม่วงหิมพานต์)




Gai Pad Med Mamuang Himmapan

This stir-fried chicken with cashew nuts is a family recipe. It is a light dish with a hint of spiciness. Like a few other Thai stir-fried dishes, chicken is lightly deep-fried then sautéed with the sauce to add a depth of flavor. Green onion and deep-fried dried chili add color to the dish along with subtle flavor. The cashew nuts tie the dish together with their crunchiness and mouth-watering flavor. It is great to eat as part of a communal meal or as an appetizer with cold beer. In Thailand, it is often served as an appetizer.

Preparation

  1. Clean chicken and cut into small bite size pieces.
  2. Peel off garlic skin. Clean, pat dry and mince garlic.
  3. Peel off onion skin. Clean, pay dry and cut into 1/2" cubes.
  4. Clean and cut green onions to 1" in length.
  5. Cut dried chili to 1" in length.

Directions

  1. In a bowl, mix patoto flour with chicken.
  2. Heat oil in a small pan, fry dried chili until it turns dark red in color. Remove from oil. Set aside.
  3. In the same pan, fry chicken until chicken is cooked. Take care not to burn and overcook. Remove from oil. Set aside.
  4. In a small bowl, add sugar, oyster sauce and Thai light soy sauce. Mix well.
  5. Heat 2 tablespoons of vegetable oil in a pan. On medium-high heat, add minced garlic in the pan. Stir fry until fragrant.
  6. Add onion and fried chili. Stir for about 1 minute.
  7. Add prepared sauce. Stir well for about 1 minute.
  8. Add fried chicken and cashew nuts. Stir until the sauce is almost dried up.
  9. Turn off heat. Add green onions. Stir well. Remove from heat.
  10. Serve on plate.


  Before Cooking

  • Serving size: 2-3 persons.
  • Chicken is the most common meat used in this dish.




  Ingredients

1 cup Chicken
1/3-1/2 cup Cashew nuts
1/2 head of Yellow onion
1 tablespoon Minced garlic
2 stalks Green onion
5 Dried chili
1 tablespoon Potato flour
1 tablespoon Sugar
2 tablespoons Oyster sauce
1 tablespoon Thai light soy sauce
2 cups Vegetable oil