Entrees > Poultry > Thailand > Gai Pad Med Ma-Muang >
Gai Pad Med Ma-Muang
Cashew Chicken
Cashews:
2 TBS canola or vegetable oil
1/4 C to 1/2 C cashew halves
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.
1/2 C water
1 TBS dry sherry
2 TBS oyster sauce or soy sauce
1/4 tsp. sugar
1 tsp. sesame oil
1 TBS cornstarch
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.
1-1/2 to 2 LBS boneless & skinless chicken breasts, thick-sliced into short strips
2 garlic cloves, chopped
1 TBS soy sauce
2 TBS teriyaki marinade sauce
2 TBS chili paste
Black pepper to taste
2 TBS canola or vegetable oil
3 stalks celery, sliced at an angle
1/2 C green onions, sliced (also use greens)
1/2 C button mushrooms, sliced thick
1/4 C snow peas, ends trimmed
1 can (8 oz.) sliced water chestnuts, drained
1 can (8 oz.) sliced bamboo shoots, drained
Water or chicken stock (if necessary)
Jasmine Rice (for serving, optional)
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:
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
