Stir Fried Chicken With Cashew Nuts (Gai Pad Met Ma-Maung)

Thai Cashew Chicken is one of many stir fry recipes that came to Thailand via the Chinese. Very popular in Thai restaurants, this famous chicken stir fry recipe is made with lean chicken breast.

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Name: Stir Fried Chicken With Cashew Nuts (Gai Pad Met Ma-Maung)
Prep time: 40 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: not set
Ingredients: 1 boneless chicken breast sliced; 0.5 onion coarsely chopped; 2 Green onions chopped; 120 ml Cashew Nuts; 2 large dryed chillies; 0.5 Red bell pepper; 0.5 Green Bell Pepper; 240 ml Fresh shiitake optional; 2 tablespoons All purpose flour; 2 SAUCE:; 0.5 tablespoon Tamarind Paste; 2 tablespoons Soy Sauce; 1 tablespoons Fish Sauce; 2 tablespoons Oyster Sauce; 2 tablespoons Palm sugar; 0.5 tablespoon rice vinegar; 1 - 2 tablespoons Chicken broth optonal - you can use water instead; 0.5 tablespoon Chili paste with Soy Bean Oil; 3 MARINADE:; 0.5 Palm Sugar; 1 tablespoons Soy Sauce; 1 pinch Salt

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INGREDIENTS

1 boneless chicken breast ; sliced
0.5 onion ; coarsely chopped
2 Green onions ; chopped
120 ml Cashew Nuts
2 large dryed chillies
0.5 Red bell pepper
0.5 Green Bell Pepper
240 ml Fresh shiitake ; optional
2 tablespoons All purpose flour
2 SAUCE:
0.5 tablespoon Tamarind Paste
2 tablespoons Soy Sauce
1 tablespoons Fish Sauce
2 tablespoons Oyster Sauce
2 tablespoons Palm sugar
0.5 tablespoon rice vinegar
1 - 2 tablespoons Chicken broth ; optonal - you can use water instead
0.5 tablespoon Chili paste with Soy Bean Oil
3 MARINADE:
0.5 Palm Sugar
1 tablespoons Soy Sauce
1 pinch Salt

Servings

INSTRUCTIONS

First, we marinade the slices of chicken breast:

To start slice your chicken very thin. Add to it, palm sugar, Soy sauce and a pinch of salt. Mix together to coat the chicken and set in the refrigerator for 40 minutes.

To make your sauce in a bowl add Oyster sauce, Soy sauce, Fish Sauce, palm sugar, Tamarind Paste, rice vinegar, Chilli paste with Soya bean oil and water or chicken soup stock, mix all together very well.

Fry up your Cashew nuts and slice dried chillies. Fry the nuts to a light golden brown and fry the chillies for no more than 1 minute. If you over do them they will be very bitter.

Now lets coat with the all purpose four and cook the chicken. Fry till golden brown and cooked through. Remember to slice your chicken very thin. To help in slicing it is good to leave it almost frozen. This way you can hold it and still get a nice thin slice about 1/8th of an inch.

In a hot wok with about 2 table spoons of vegetable oil fry the chopped garlic, onion and bell peppers. Only cook less than an minute and add the rest of the ingredients except the chopped green onion. Stir all to gether very well and then add the green onion cooking only about 5 seconds longer.

NOTES

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Stir Fried Chicken With Cashew Nuts (Gai Pad Met Ma-Maung)

1 boneless chicken breast sliced
0.5 onion coarsely chopped
2 Green onions chopped
120 ml Cashew Nuts
2 large dryed chillies
0.5 Red bell pepper
0.5 Green Bell Pepper
240 ml Fresh shiitake optional
2 tablespoons All purpose flour
2 SAUCE:
0.5 tablespoon Tamarind Paste
2 tablespoons Soy Sauce
1 tablespoons Fish Sauce
2 tablespoons Oyster Sauce
2 tablespoons Palm sugar
0.5 tablespoon rice vinegar
1 - 2 tablespoons Chicken broth optonal - you can use water instead
0.5 tablespoon Chili paste with Soy Bean Oil
3 MARINADE:
0.5 Palm Sugar
1 tablespoons Soy Sauce
1 pinch Salt

First, we marinade the slices of chicken breast:
To start slice your chicken very thin. Add to it, palm sugar, Soy sauce and a pinch of salt. Mix together to coat the chicken and set in the refrigerator for 40 minutes.

Fry up your Cashew nuts and slice dried chillies. Fry the nuts to a light golden brown and fry the chillies for no more than 1 minute. If you over do them they will be very bitter.

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Nutrition

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Serving Size: 1 Serving (655g)
Recipe Makes: 2 Servings

Calories: 354
Calories from Fat: 23 (6%)

Amt Per Serving		% DV

	Total Fat 2.6g	3 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.7g
Cholesterol 68.4mg		21 %
Sodium 2456.9mg		85 %
Potassium 2423.9mg		64 %
Total Carbohydrate 48.2g		14 %
	Dietary Fiber 8g	32 %
	Sugars, other 40.1g
Protein 39.4g		56 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 354

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