Tuesday, February 5, 2013

Stir-Fry Chicken With Cashew Nuts

A favourite combination of sweet, almost creamy, cashews roasted to bring out  their nuttiness and stir fried with the tenderest chicken breasts. Subtly flavored with fish and oyster sauce with just a hint of garlic make this recipe stand out among other stir fries.

"Gai Pad Mamaung Himmaparan" is it's Thai name.

Adapted from  Easy Thai Cookbook By Sallie Morris

Serves:        4

Preparation time:            25 minutes


Chicken breasts:                 2 (225 grams each) sliced into strips
Garlic:                                2 cloves (crushed)
Onion:                                1 finely sliced
Cashew nuts:                      1/3 cup roasted
Fish Sauce:                         3 tablespoon
Oyster Sauce:                     1 tablespoon
Spring Onion:                     4 (cut into short length)
Salt to taste
Black Pepper (freshly grounded)
Sunflower oil:                      3 tablespoon

1) Dry roast the cashew and assemble all the other ingredients.
2) Heat some oil in a wok, toss chicken and garlic. Stir fry until the chicken piece are tender and golden.
3) Add all the other ingredient and cook for another 1-2 minutes. Check the seasoning
6) Serve hot as a side dish or starter.