So this recipe is kind of based on Kai Phad Mamuang but without the spicy part.
I’ll upload the spicy version later on.
This recipe combines moist chicken with crunchy cashew nuts and the salty flavors of soy sauce.
Chicken stir fry with cashew nuts
- 70 grams Thai rice
- 1 tbsp peanut oil
- 2 tbsp cashew nuts
- 120 grams chicken breast in small chunks
- 1/2 tbsp chopped garlic
- 1/2 red bell pepper, cut
- 1/4 onion chopped
- 1 handful chopped spring onions
- 1 tbsp tamarind paste
- 1 tsp sugar
- 1 tbsp oyster sauce
- 1/4 tsp fish sauce
- 1/4 tsp soy sauce
- 1/4 tsp dark soy sauce
- 1 tbsp water
Cook the rice according to the package and keep it warm
Heat the wok with peanut oil and then add the onion and garlic. Until they're light brown
Then immediately add the chicken, stir fry until ready then add the cashew nuts and bell pepper
Now add the fish sauce, oyster sauce, sugar, dark soy sauce, soy sauce and water.
Keep stir frying until everything is mixed and the sauce is thicker
add the spring onions, stiry fry for 5 seconds
Remove from heat and add the cilantro.
Serve with the rice!
– 602 kcal
– 69 gr carbs
– 56 gr fats
– 48 gr protein
If you want to start cooking Thai on a more regular basis, check out my guide for buyin the main ingredients for Thai cooking.
Enjoy and if you post it to Instagram don’t forget to tag me and use the hashtag #foodandstuffwithkjell