Thai Stir Fried Chicken with Cashew Nuts accompanied by Thai Coconut Rice
Thai Stir Fry Chicken with Cashew Nuts or Gai Pad Med Ma Muang is also a very very yummy Thai dish that I tried today. It’s taste was very close to Chinese Kung Pao Chicken and my family just loved it.
I served it today with Thai Coconut rice but I am sure this dish will taste great with any fried rice or noodles.
Ingredients for Chicken With Cashew Nuts
- Chicken breast pieces cut in thin strips 250g
- Soy Sauce 1 tbsp
- Oyster Sauce 2 tbsp
- Thai Sweet Chilli Sauce 2 tbsp or you can substitute it with 2 tbsp tomato ketchup
- Crushed Red chilli 1 tsp
- Cashew Nuts 1/2 cup
- Onion 1 large cut in cubes
- Spring Onion green part of 1 onion cut in strips
- Garlic crushed or very finely chopped 2-3 cloves
- Corn Flour 1 tbsp
- Sesame seed oil 1/2 tsp
- Whole red chillies 8-10
Take some oil in a pan or wok, around 4 tbsp.
Coat chicken pieces in a thin layer of corn flour and fry in that oil till golden. Remove from oil and keep aside.
Now fry Cashew nuts and also put aside.
Also fry red chillies a little and remove from oil. Keep aside.
Then take crushed or chopped garlic and fry till it starts changing color.
Add cubed onion and fry till its soft and translucent.
Now add chicken to this wok, oyster sauce, soy sauce, sweet chilli sauce, fish sauce and sesame seed oil. Also add crushed chilli. There is no need to add salt as all the sauces are very saltish.
Let it cook and keep on flipping chicken pieces till chicken is cooked through. It wont take much time if you have cut really thin strips.
Now mix the cashew nuts in it and also fried chillies.
Turn off the stove and mix spring onion in it and serve.
Ingredients for Thai Coconut Rice
- Basmati Rice 1 cup
- Canned thick creamy coconut milk 1 cup
- Coconut Powder 1 tbsp
- Sugar 1 tsp
- Oil 1 tbsp
Soak rice in water around half an hour before cooking.
Take 1.25 cup water in a pan and put it on stove.
Add 1 cup coconut milk in that and bring it to boil.
Also add salt and sugar.
Add rice and bring it to boil.
Cook on medium heat for 7 minutes and then cover the lid and cook on very low heat for 20 minutes. Yummilicious rice will be ready.
Toast 1 tbsp coconut powder in a dry frying pan and sprinkle it over rice and serve.
(Time estimate can vary due to rice quality.)