Chicken & Cashew Nuts (Gai Phat Met Mamuang Himmaphan): สูตรทำไก่ผัดเม็ดมะม่วงหิมพานต์
A delightful dish that caters to those who prefer milder flavors, Stir-Fried Chicken with Cashew Nuts is a family favorite, loved by both adults and children. This popular Thai dish offers various interpretations, with recipes differing in how the chicken is prepared—some opt for crispy fried chicken, while others use fresh chicken cooked directly in the stir-fry. The origins of this dish are somewhat unclear; some suggest it has roots in Chinese cuisine, while others believe it is a uniquely Thai creation.
Cashews, the star ingredient, are not just delicious but also nutritious. These seeds are rich in protein and healthy fats, believed to help reduce the risk of chronic diseases such as obesity and cardiovascular issues. Typically enjoyed as a snack or a key ingredient in various dishes, cashews add both flavor and texture to this recipe.
Join us for a cooking class to learn how to make this easy and delicious Stir-Fried Chicken with Cashew Nuts at home.
Ingredients:
- 300 g chicken breast
- ½ cup baked cashew nuts
- 7 mushrooms, halved
- 2 spring onions
- 1 head of garlic
- 1 red bell pepper
- 2 red chilies
- Assorted vegetables (carrots and baby corn)
- 2 tbsp chili paste
- 2 tbsp oyster sauce
- 1 tsp sugar
- Soy sauce (to taste)
- Ground pepper and salt (to taste)
- Flour (for coating)
- Oil (for frying)
- Water (as needed)
Instructions:
- Prepare the Chicken: Rinse the chicken breasts thoroughly and cut them into bite-sized pieces. In a bowl, mix the chicken with flour, pepper, salt, and a splash of water until evenly coated. If you don't have wheat flour, crispy flour can be used as an alternative.
- Fry the Chicken: Heat a generous amount of oil in a pan until very hot. Fry the chicken pieces until the outer skin turns golden and crispy. Be careful not to overcook; once done, remove the chicken from the pan and set it aside.
- Fry the Chilies: Slice the red chilies into pieces. In the same pan, fry them over medium heat until they change color slightly. Remove them from the pan and set aside.
- Prepare the Cashews: Bake the cashews in an oven at 120 degrees Celsius for about 15 minutes, then fry them again until they are crispy.
- Chop the Vegetables: Prepare all your vegetables by cutting them into appropriate sizes and setting them aside.
- Stir-Fry: In a wok or large pan, heat some oil and sauté the garlic until golden brown. Add the harder vegetables (like carrots and baby corn) along with the onions, stirring until the onions become translucent.
- Combine Ingredients: Add the cooked chicken and roasted cashew nuts to the pan. Season with sugar, oyster sauce, chili paste, soy sauce, and a little water. Mix everything well, allowing the flavors to meld together. Cook until the mixture thickens slightly and becomes glossy.
- Finish the Dish: Stir in the dried chilies, spring onions, and red bell pepper until everything is well combined. Turn off the heat and transfer to a serving plate. Enjoy your delicious stir-fried chicken with steamed rice!