Recipe courtesy of Jet Tila
Recipe courtesy of Jet Tila
Watch how to make this recipe.
Thai Cashew Chicken
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 771
- Total Fat
- 35 g
- Saturated Fat
- 5 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 9 g
- Sugar
- 12 g
- Protein
- 53 g
- Cholesterol
- 124 mg
- Sodium
- 1708 mg
Also known as gai pad med mamuang himaphan, this is a Thai version of a Chinese takeout classic — crunchy cashews, tender chicken and vegetables that stay crisp and vibrant. Everything is bathed in a light glaze than won’t weigh down the dish. Fry the aromatics just to fragrant, keep the wok hot and finish with fish sauce for a polished, restaurant-style result.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 771
- Total Fat
- 35 g
- Saturated Fat
- 5 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 9 g
- Sugar
- 12 g
- Protein
- 53 g
- Cholesterol
- 124 mg
- Sodium
- 1708 mg
Ingredients
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Directions
- Preheat a wok over high heat for about 1 minute, then swirl in the oil until you see wisps of white smoke. Add the chicken and let sit, untouched, 1 to 2 minutes, then flip and sear the other side. Add the onion and cook 1 to 2 minutes, until it softens at the edges but stays crisp. Add the dried chiles, Thai chiles and cashews and stir-fry 30 seconds, until they darken slightly and the oil smells toasty-spicy. Add the red and green bell peppers and cook 1 to 2 minutes.
- Add the garlic and cook about 30 seconds, until light brown and fragrant. Pour in the nam prik pao (chili paste), Thai oyster sauce, fish sauce and MSG; stir-fry about 1 minute, until the sauce reduces to a glaze and coats the chicken and vegetables with a glossy sheen. Finish with a sprinkle of white pepper. Serve immediately over hot jasmine rice.
