Recipe of the Week: Thai Cashew Chicken
It’s time for the Recipe of the Week! This week’s feature country is Thailand, and I can’t wait to share this recipe with you! Cashew Chicken (Gai Pad Med Ma-Muang) is one of my favourite Thai dishes, and while it calls for several ingredients, it’s quite quick to make (especially if you get the ingredients ready ahead of time).
I learned how to make this in a kitchen in Thailand where I was being taught how to cook a few different dishes, and absolutely fell in love with it. If you want to go totally Thai for dinner I suggest serving Sticky Rice with Mango for dessert!
1 teaspoon tapioca flour (or cornstarch)
1 tablespoon rice vinegar
3 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon chili sauce (I like Srichacha)
2 teaspoons sugar
1 teaspoon sesame oil
¼ cup water
2 tablespoons sesame oil
2 boneless skinless chicken breasts, sliced thinly
1 red bell pepper, cut into 1 inch chunks
½ white onion, halved horizontally and then cut into 1 inch chunks
1-2 fresh red chilies, sliced thinly (or 5 dried chilies, whole)
½ cup toasted cashews
¼ cup chopped scallions
4 portions of cooked Jasmine rice, to serve
1) In a small bowl, whisk the first 8 ingredients together (tapioca flour through water), and set aside.
2) Heat 1 tablespoon sesame oil in a wok or large frying pan over medium-high heat. Add chicken and stir fry until cooked through, about 4 minutes. Remove chicken, add the remaining tablespoon sesame oil, and cook the bell pepper, onion, and chilies. Cook just until the onion becomes slightly translucent, about 3 minutes, and then remove the vegetables from the pan.
3) Pour the mixture from the small bowl in step 1 into the wok, and cook until it thickens up, stirring constantly. Add the chicken, peppers, onions, and chilies, as well as the cashews and scallions. Cook for one minute, while stirring, and remove from heat. Serve with jasmine rice.1 comment