One of the most loved Thai recipes by those traveling to Asia is undoubtedly Chicken with Cashews and Vegetables. It is also a relatively simple recipe when followed to the letter. So here are the ingredients and how to prepare the recipe for a perfect Thai-style dinner, including beer!
La Thai cuisine in Italy it is increasingly appreciated. Although few still try to remake typical Thai dishes at home, there are more and more aficionados who, once back from a trip to Asia, are no longer able to do without the cuisine they tasted while traveling and the search for recipes start now.
In addition to the classic pad Thai, one of the most popular recipes after a trip to Asia, is undoubtedly the Chicken with Cashews (Gai Pad Med Mamuang Himapan), reproduced in various alternatives (with or without cashews, with pine nuts or almonds instead of cashews, etc…). Today we see specifically the Chicken with Cashews recipe, thanks to Chef Yok.
One of my first trips to Asia was in the chaotic but beautiful Bangkok which in addition to making me appreciate the Bangkok nightlife, made me appreciate Asian cuisine, so much so that in the end I aligned myself with the article about 10 best dishes tried in Bangkok. A real experience that of Asian cuisine which, even today, when I look back on it, leaves me speechless. We come now to our recipe though.
Practical information
Difficulty: easy
Preparation: 40 approximately minutes
Preparation: 30 minutes
Cooking: 10 minutes
Doses: 2 people
Ingredients
For the dish:
30 gr chicken thigh cut into small pieces
Dried long red chillies
Cashews
30 gr white onions
30 gr peppers cut into squares
20 gr spring onion legs
Seed oil
Sale
pepper
For the sauce:
Oyster sauce
45 gr sugar
50 ml water
Preparation Chicken Cashew
Il Chicken with Cashews you start preparing right away salsa which we will then put aside. The sauce is essential that it is the one indicated by tradition. I recommend getting it in a specialized shop, it's called oyster sauce or on the internet (it is also easily found on AmazonOyster sauce). Take the 150 grams of the oyster sauce and put it in a saucepan over low heat. Add the 45 grams of sugar and 50 ml of water (about a tablespoon). Start to turn without letting the sauce stick to the saucepan and wait 5 minutes from when the sauce starts to boil. Then, to stop cooking, transfer the sauce to a bowl and set aside.
Let's toast the cashews now. Let's put them in a pot and let them take on a golden color. We are careful not to let them attack. Once they have turned golden, we can put them aside.
Let's now prepare the chicken, the thigh. Cut it into small pieces, about 30 grams each and, placing it in a container, add salt and pepper to taste, leaving it to macerate.
We are almost at the end of the preparation, now it's up to the vegetables, then the onion, pepper and spring onions. Cut each vegetable into cubes, measuring approximately 1,5cm x 1,5cm. Each vegetable can be placed in a separate bowl.
Last part of the preparation, we take the pan and put a spoonful of seed oil and a chilli. If you like chicken with cashews spicy, you can also add two chillies, but a chilli for two people is the recommended amount. We leave the chili pepper to brown in the seed oil and then, once, having heard the smell of the rising pepper, remove it and set it aside.
Proceeding
La real cooking Chicken with Cashews is relatively fast, even for this you have to proceed quickly without forgetting the steps, perhaps repeating them mentally a few times before proceeding with this phase.
We put in the skillet over medium high heat, another tablespoon of seed oil and immediately after we put the vegetables, remove the onion and the pepper. Turn the vegetables for a few minutes with a wooden spoon, making sure that nothing sticks. At this point we put the chicken that we had set aside in marinade. We turn it with a wooden spoon until it is completely cooked, just under 5 minutes. At this point we put just one and a half tablespoons of sauce, previously prepared and mix everything. Now add the toasted cashews, the chilli (previously set aside) and the spring onions. We mix everything and do skip the pan five times, holding the pan tilted a 45% so that the contents of the pan can almost come into contact with the fire.
Chicken with Cashews to taste can be served with white rice. Last turn of Chicken with Cashews and then serve hot with a good one beer, preferably Thai, like Chang or Singha and enjoy your meal.
