Chicken with Cashew Nuts

Number one family favourite! The Thai name for this recipe is Gai Pad Med Ma Muang.

Jenny did a Thai cooking course many years ago at the WEA in Newcastle. This recipe came from the tutor, who had trained in traditional Thai cooking in Thailand.

Serves 2-3

Ingredients

Equipment Required

400g chicken breast or thighs, cubed

8 tablespoons flour

8 tablespoons roasted cashew nuts

1 capsicum, cut into 1cm squares (red or green or a combination of both)

1 small-medium onion, cut into bite size

4 spring onions

1/2 - 1 cup vegetable oil for deep frying

4 tablespoons vegetable oil for stir frying

For the sauce -

8 teaspoons chilli jam

8 tablespoons broth (or 1/2 - 1 teaspoon chicken stock powder)

4 tablespoons oyster sauce

4 teaspoons soy sauce

4 teaspoons sugar

Wok

Method

Coat the chicken pieces with flour. Shake off excess flour.
In a wok, deep fry the coated chicken in the heated oil (cup), turning the chicken well until slightly brown. Chicken should be crisp on the outside, but you are not trying to cook it all the way through at this point.
Remove the chicken from the wok and set aside.
Clean wok.
Put oil into wok, turn on medium heat.
Add chili jam, stir a bit then add chicken and stir well
Then quickly add capsicum, onion, broth, oyster sauce, soy sauce and sugar. Stir well. Cook 2- 3 minutes.
Add cashew nuts and spring onion stir well to combine. Cook 1-2 minutes.
Remove from wok and serve.

Take lightly floured chicken pieces

Fry off until lightly browned

Remove from wok and drain

Return to clean wok with Chili Jam

Chop vegetables

and mix sauce

Add vegetables and sauce to wok

Finish with cashews & spring onions

Notes

Key Word Search Tags

Thai

Tips for Stir Frys

Always fry off the aromatics first
Always ensure the wok is very hot
Cook harder vegetables before softer ones
Try to ensure vege pieces are relatively consistent in size. Use smallest ingredient (cashews) as a point of reference.

Tender Chicken

The tip to keeping the chicken tender and juicy in this recipe is the rolling in flour and pre-frying. You can do this in a wok or deep fryer.

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