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Main dish, Recipes  /  August 3, 2022

Thai Cashew Chicken – Kai Pad Med Mamuang Himmapan

by Camelia
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I love Asian food especially Thai and Japanese so you will see a lot of Asian recipes here and I really hope you will enjoy them!

Thai Cahew Chicken in the traditional version, is stir-fried in a wok. But you can use a non stick pan as well.

I make all these Thai recipe in collaboration with Taste Thai Romania

Thai Cashew Chicken – Kai Pad Med Mamuang Himmapan

Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Main Course
Cuisine Chinese, International, Japanese
Servings 3

Ingredients
  

  • 150 g chicken breast
  • 2 tablespoons Tapioca flour
  • 4 tablespoons vegetable oil
  • 100 g raw cashew nuts
  • 1 dry red chilli
  • 100 g sliced green and red bell peppers
  • 2 teaspoons oyster sauce
  • 2 teaspoons caster sugar
  • 2 teaspoons Thai chilli paste (or to taste) 
  • 1 red onion or shallot
  • 1 chopped garlic clove

Instructions
 

  • Slice 150 g chicken breast into small pieces
  • Coat the chicken pieces with 2 tablespoons of Tapioca flour
  • Pour 4 tablespoons of vegetable oil in a large pan and heat until hot.
  • Add chicken and fry at medium heat, until golden brown
  • Add 100 g raw cashew nuts, 1 dried red chilli, 100 g sliced red and green bell pepper, and fry for 3-4 minutes
  • In a small pot, put 2 teaspoons oyster sauce, 2 teaspoon caster sugar, 2 teaspoons Thai chilli paste (or to taste)
  • Simmer on low heat until combined (1 minute)
  • Over chicken, add sauce, 1 onion cut in 6,1 sliced scallion, 1 chopped garlic clove and fry for 5-6 minutes.
  • Enjoy!

Video

Keyword easy recipe, recipes, thai, thai food, thai recipes, thairecipe

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