If you love Kung Pao chicken, you'll love this tasty stir fry recipe! This Thai version, known as Gai Pat Met Mamuang Himmapaan, uses cashew nuts instead of peanuts and Thai chili paste for a dish that bursts with spice and flavor! Serve it with fluffy white rice for a tasty dinner.
Thai Stir-Fry Chicken With Cashew Nuts
Submitted to Foodista by My Cooking Hut
300-350g Chicken breast or thighs (about 3/4 pound)
1 onion (cut into wedges)
2 cloves Garlic (chopped)
1 stalk green onion
Dry chilies
1 tablespoon Thai chili paste (or less, depends on how spicy you can take)
A handful of cashew nuts
1 tablespoon soy sauce
1/2 tablespoon Dark soy sauce
On medium flame, fry the garlic until fragrant and not brown.
Add in 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.
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.
