Cashew Chicken(ไก่ผัดเม็ดมะม่วงหิมพานต์)
1 pound. chicken, cut into thin slices, and into bite sized pieces.
1 tablespoon kratiem (garlic), thinly sliced
1 tablespoon prik ki nu daeng (red bird's-eye chillies), thinly sliced
1 tablespoon nam pla (fish sauce)
1 tablespoon si-ew wan (sweet soy), or Maggi's Seasoning Sauce
2 tablespoon oyster sauce
1 tablespoon honey
1 tablespoon nam prik pao (chilli paste)
1 teaspoon prik thai (black pepper), freshly cracked
3 tablespoon nam sup (stock)
2 tablespoon rice wine
½ cup cashew nuts
2 tablespoon mango, shredded
3 tablespoon ton hom (green onions)
3 tablespoon prik yuet (sweet Thai chillies), or green bell pepper, julienned
Mango, green onions, chiles, and cilantro shredded for garnish
First roast the cashews: this is best done in a convection oven at 575ñF until golden brown. In a wok, over medium heat, sauté the garlic and prik ki nu, until the garlic is golden and the whole is aromatic, then remove and reserve the chillies and garlic. Add the chicken and all the ingredients except the cashews, stock and wine to the pan and stir fry until the chicken just begins to cook. Add the stock and continue over low heat until the chicken is cooked, then using a slotted spoon remove the chicken from the sauce and set aside. Add the rice wine, and reduce the sauce until a slight glaze appears (if necessary add 1 teaspoon arrowroot powder, dissolved in a little tepid water). Return the chicken, chillies and garlic to the sauce, and add the cashews. Make sure they are heated through. Garnish and serve with steamed white rice.
1 tablespoon kratiem (garlic), thinly sliced
1 tablespoon prik ki nu daeng (red bird's-eye chillies), thinly sliced
1 tablespoon nam pla (fish sauce)
1 tablespoon si-ew wan (sweet soy), or Maggi's Seasoning Sauce
2 tablespoon oyster sauce
1 tablespoon honey
1 tablespoon nam prik pao (chilli paste)
1 teaspoon prik thai (black pepper), freshly cracked
3 tablespoon nam sup (stock)
2 tablespoon rice wine
½ cup cashew nuts
2 tablespoon mango, shredded
3 tablespoon ton hom (green onions)
3 tablespoon prik yuet (sweet Thai chillies), or green bell pepper, julienned
Mango, green onions, chiles, and cilantro shredded for garnish
First roast the cashews: this is best done in a convection oven at 575ñF until golden brown. In a wok, over medium heat, sauté the garlic and prik ki nu, until the garlic is golden and the whole is aromatic, then remove and reserve the chillies and garlic. Add the chicken and all the ingredients except the cashews, stock and wine to the pan and stir fry until the chicken just begins to cook. Add the stock and continue over low heat until the chicken is cooked, then using a slotted spoon remove the chicken from the sauce and set aside. Add the rice wine, and reduce the sauce until a slight glaze appears (if necessary add 1 teaspoon arrowroot powder, dissolved in a little tepid water). Return the chicken, chillies and garlic to the sauce, and add the cashews. Make sure they are heated through. Garnish and serve with steamed white rice.
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