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Food Fare: Thai RecipesGai Pad Med Ma-Muang

Cashew Chicken



Heat oil in a small skillet; add cashew halves. Saute until cashews are golden in color, about five minutes, stirring occasionally. Remove cashews from skillet with a slotted spoon; place in a small bowl and set aside.


Cooking Sauce:

Combine all ingredients in a bowl; mix well with a whisk until cornstarch is fully dissolved. Set aside. Note: Additional whisking may be needed before adding sauce to cooked chicken.



Rinse and cut chicken into thick, short strips; place in a bowl. Add soy sauce, teriyaki marinade sauce, chopped garlic and black pepper to taste. Cover and refrigerate; marinate for a few hours or overnight.


Heat oil over medium-heat in a large skillet or wok. Add marinated chicken and sliced celery; stir to combine. Saute for about five minutes, or until chicken turns opaque. Add bamboo shoots, water chestnuts, snow peas, mushrooms and green onions; stir to combine. Add chili paste and Cooking Sauce; stir to combine. If mixture appears too dry, add water or chicken stock as necessary. Cook until chicken is cooked through and vegetables are tender, about ten minutes, stirring occasionally. Near the end of cooking time, stir in toasted cashews.


Suggestion: Serve over hot-cooked Jasmine Rice.


*Cashew Chicken images (C) Shenanchie (2013).


Related Link:

Food Fare Culinary Collection: Thai Cookery


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