Tag: cashew

Thai Cashew Chicken – Take 2


As some of you may know, I already have a Thai Cashew Chicken recipe on here, but wanted to post this other version of Gai Pad Med Ma-Muang (the official name) as it’s one that definitely should be shared. And if my memory serves me right, I thought this recipe was even tastier than the original one!

Thai Cashew Chicken (Gai Pad Med Ma-Muang)

Ingredients

  • 3 tbsp canola oil, divided
  • 1 lb boneless, skinless chicken breasts, thinly sliced (usually about 3-4 chicken breasts, depending on size)
  • 2  1/2 tbsp Thai chili paste (Mae Pranom brand or Thai Kitchen Roasted Red Chili paste)
  • 1/2 cup low-sodium chicken broth
  • 1 large red bell pepper, seeded & cut into 1/2 inch pieces (I have used yellow and/or orange bell peppers)
  • 1/2 large onion, cut into 1/2 inch pieces
  • 1/4 cup oyster sauce
  • 1 tbsp sugar
  • 6 dried red chiles (such as chiles de arbol) *
  • Generous 1/2 cup raw cashews, toasted
  • 5 scallions, cut into 1 inch pieces
  • Salt & pepper to taste
  • Steamed Thai jasmine rice, or your favorite rice, for serving

Directions

  1. Heat 1 tbsp oil in a large skillet over medium-high heat. Add half the chicken, season with salt & pepper, and stir fry until cooked through.
  2. Put the chicken in a bowl & set aside. Repeat with 1 tbsp of the oil and the rest of the chicken.
  3. Add the remaining oil to the empty skillet & heat.
  4. Add the chili paste, stirring constantly to break it up for 1-2 minutes. Add the chicken broth, red bell pepper, onion, oyster sauce and sugar. Stir well and simmer for 3 minutes.
  5. Lower the heat to medium, return the chicken to the skillet and cook until the sauce is slightly thickened, and the vegetables are tender, about 4-5 minutes.
  6. Add the chiles, cashews & scallions, stir to combine and serve immediately over rice.

* If you don’t have dried chiles, sprinkle in some hot red pepper flakes as you really should have a little heat in this dish.

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Thai Cashew Chicken


I have to admit, you can probably count on both hands, how many times I’ve had thai food. There is a restaurant near where I live called Phuket (pronounced Poo-ket) Thai that serves a cashew chicken dish that I absolutely adore. So, I thought I’d try my hand in making it, or something similar, at home. I found a recipe online that got rave reviews, but did have me raise an eyebrow when I saw fish & oyster sauces as two of the ingredients. I tweaked it a bit and am thrilled to report that it turned out delicious! As a vegetarian dish, this would be equally scrumptious if tofu was substituted for chicken or you just omitted the poultry and added more vegetables.

Ingredients

  • 1 lb boneless, skinless chicken breasts or cutlets
  • 1/2 sweet onion, chopped
  • 1/2 red or yellow bell pepper, chopped 
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 tbsp fish sauce
  • 2 tbsp oyster sauce
  • 2 tbsp sugar
  • Dash black pepper
  • 1/2 cup cashews
  • 1/4 tsp dried pepper flakes
  • 4 green onions, cut into 2″ slices
  • 1/2 cup water
  • 1 tbsp cornstarch

Directions

  1. Mix fish & oyster sauces, garlic, sugar, black pepper and cornstarch.
  2. Marinade chicken in sauce for 30 minutes in fridge.
  3. Heat oil over medium heat in wok or large skillet.
  4. Saute the sweet onion & bell pepper for a few minutes. Drain & set aside leaving oil in skillet.
  5. Saute the nuts & dried pepper flakes ’til nuts are slightly browned. Add a little more oil if necessary.
  6. Drain & set aside, leaving remaining oil.
  7. Increase heat to medium high  and add marinated chicken with marinade and water.
  8. Cook until chicken is done (no pink in the middle). Add more water as needed for desired consistency.
  9. Add sweet & green onions, bell & dried peppers and nuts to skillet. Mix and cook slightly.
  10. Serve over rice.