The sauce is DAMN delicious thanks to soy sauce, fish sauce, and oyster sauce bringing their umami game to the wok.The chicken pieces are super tender and flavorful because of a simple 3 ingredient marinade.We’re talking just 30 minutes to whip up, inclusive of prep time. Most importantly, it’s truly delicious with a bowl of warm steamed rice! Why This Recipe Works My version is wonderfully spicy, sweet, salty, and just slightly tangy. The degree of saltiness, spiciness, sourness, and sweetness varies depending on who’s cooking. It’s a classic dish served in Thai restaurants all over the world. There are many versions of Thai Cashew Chicken (known as Gai Pad Med Ma-Muang Himmapan in Thai) out there. An irresistible, lip-smacking tasty garlicky sauce!įriends, this one wok wonder is the perfect quick and easy stir-fry for busy weeknights!.Crisp bell peppers, onion, and spring onion.And I have shamelessly done so all the times that I’ve made it thereafter. Add lime wedge and/or cilantro for garnish (optional).I kid you not when I say I licked the dish clean the first time I made this Thai Cashew Chicken.Add the green onions, stir fry for a few seconds then turn off the heat.Add 1/3 cup of water and cornstarch mixture when wok becomes dry. Add the chicken, cashews and Thai bird’s eye chilis and stir fry until everything is coated in the sauce.Add the seasoning sauce mixture and stir fry until the sauce thickens and becomes sticky.If cornstarch is starting to brown and stick on the bottom of the pan, use a couple tablespoons of water or chicken stock to deglaze, the bottom of the pan should be clear of cornstarch (this might require some scraping with a spoon or spatula) and liquid should thicken and get glossy. Add the Anaheim pepper and red bell pepper, stir fry for about 1 minute.Add crushed garlic to the oil and stir fry the onions until translucent.Fry the chicken in the same oil for about 5 minutes until golden, use a slotted spoon to remove from oil and set aside on a plate.In the same oil, fry the Thai bird’s eye chilis for about 1 minute to flavor the oil then drain and set aside with cashews.Use a slotted spoon to remove cashews from oil and set aside. This can happen very quickly, so pay attention. Fry the raw cashews about 2 minute or until starting to turn golden brown, watching carefully so they don’t burn.Add ½ cup vegetable oil to a wok or frying pan on medium-high heat.Slice the chicken into even strips, mix with white pepper, salt and cornstarch.Add all seasoning sauce ingredients to a bowl, mix and set aside.Mortar and pestle (optional) Preparation. We found 3 birds eye chilis (with seeds) to be the perfect level of “true Thai spicy.” If you prefer less spice use 1 or 2 chilis and remove the seeds. Lime and cilantro are a personal preference, it’s up to you! ½ cup yellow onions, sliced into wedges (1 small onion).This Thai cashew chicken recipe is the result of collaboration with my partner, Amanda and we had a blast making it for the Recipe to Roam blog! Ingredients You’ll Need Thai cashew chicken was one of my favorite dishes while living in Bangkok and now it’s one of my favorites to make back in my home country. It’s a quick meal that’s easy to make, no matter your skill level. In this blog, you’ll learn how to make an authentic tasting Thai cashew chicken recipe. Authentic Tasting and Easy to Make Thai Cashew Chicken How to Make Gai Pad Med Mamuang
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