Gai Pad Med Mamuang – Chicken with Cashew Nuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g chicken breast fillet (s), cut into small pieces
- 0.5 ½ cup mushrooms, sliced
- 0.5 ½ cup cashew nuts
- 2 spring onions, cut into rings
- 1 tablespoon garlic, chopped
- 1 chilli pepper (s), dried, grated (also less possible)
- 0.25 ¼ cup red pepper (s), cut into strips
- Tempura flour or regular flour
- 2 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 0.5 tablespoon ½ sesame oil
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Mix the oyster sauce with the soy sauce, sugar and oil. (Use Chinese spoons to measure!)
- Turn the meat in the flour and then fry it briefly in hot oil. The meat should stay white. Also fry the cashew nuts in the oil until they turn lightly brown.
- Put the oil in the wok and heat the garlic in it. Add the mushrooms and fry them briefly, then pour in the previously mixed sauce. Add the meat and the remaining vegetables and fry. Finally, mix in the cashew nuts and chilli.
- Rice goes well with it.
- The recipe comes from a cooking class I attended during my Thailand vacation.
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