Thai Stir-Fry Chicken with Cashew Nuts
Thai food is full of flavours and it’s a cuisine that I am familiar with. We get a lot of influence from Thai cooking, especially Southern Thai as there’s a small Thai community in my hometown. So, Thai food is always very easy to get hold with! I previously cooked Garlic & Coriander Chicken, which is a very simple dish but full of flavours! This dish is pretty common in my hometown.
There’s one Thai dish that has great Chinese influence, which is Thai stir-fry chicken with cashew nuts. Most people are very familiar with Kung Pao chicken (宮保鸡丁) or Kong Po chicken. Kong Pao chicken is a classic Sichuan cuisine. This dish is a very popular; wherever you go, you will see Kung Pao chicken on the menu.
It looks like Kung Pao chicken has made itself onto Thai food menu too! In Thai, it’s called ไก่ผัดเม็ดมะม่วงหิมพานต์ (Gai Pat Met Mamuang Himmapaan), yes, quite a mouthful to pronounce!
Sichuan Kung Pao chicken uses peanuts and Sichuan peppercorns. However, Thai version uses cashew nuts and Thai chili paste (Nam Prik Pao). If you like your dish to be hot and spicy, this Thai chili paste is what you need to have. I tend to add quite a bit when I make Thai stir-fry chicken with cashew nuts as I love food to be spicy! 🙂
Steamed rice is best to serve with this tasty and spicy stir-fry chicken with cashew nuts. I usually cook a bit more so that I can keep it for the next day. Yes! It’s just too good that I can eat the same dish for 2 days!
Thai Stir-fry Chicken with Cashew Nuts
350g chicken breast or thighs
1 onion, cut into wedges
2 garlic cloves, chopped
1 spring onion
some dried chillies
1-2 tbsp thai chilli paste
a handful of toasted cashew nuts
1 tbsp soya sauce
2 tsp dark soya sauce
1. On medium flame, fry the garlic until fragrant and not brown. Add the chicken and cook until nearly done. Then, add in Thai chili paste and stir well. Add a bit less than recommended if you can't take spiciness.
2. Add in the onion, cashew nuts, dry chilies and spring onion. Give it a good mix and cook for about 2 minutes. Then, season with soya sauce. Add in dark soya sauce to sweeten the dish and give it a little bit of colour. Serve warm.