{"id":1900,"date":"2021-01-28T11:19:15","date_gmt":"2021-01-28T11:19:15","guid":{"rendered":"http:\/\/satyamskitchen.com\/trial\/?post_type=cp_recipe&p=1900"},"modified":"2024-08-10T11:03:14","modified_gmt":"2024-08-10T11:03:14","slug":"thai-cashew-chicken","status":"publish","type":"cp_recipe","link":"https:\/\/satyamskitchen.com\/recipes\/thai-cashew-chicken\/","title":{"rendered":"Thai Cashew Chicken"},"content":{"rendered":"

\n

Thai Cashew Chicken, also known as Gai Pad Med Mamuang, is a dish that combines the flavours of savoury chicken, nutty cashews, and a variety of vegetables, all coated in a sweet and savoury sauce.<\/p>\n<\/h2>\n

Ingredients<\/h3>\n
\n
1<\/span> <\/span> Chicken Breast, Cut into bite size pieces<\/span><\/div>\n
¼<\/span> tsp<\/span> Salt<\/span><\/div>\n
¼<\/span> cup<\/span> Corn Flour<\/span><\/div>\n
1<\/span> tbsp<\/span> Light Soy Sauce<\/span><\/div>\n
1<\/span> tbsp<\/span> Dark Soy Sauce<\/span><\/div>\n
1<\/span> tbsp<\/span> Fish Sauce<\/span><\/div>\n
1<\/span> tbsp<\/span> Oyster Sauce<\/span><\/div>\n
2<\/span> tbsp<\/span> Oil<\/span><\/div>\n
3<\/span> <\/span> Garlic Cloves, Finely chopped<\/span><\/div>\n
1<\/span> <\/span> Onion, Diced<\/span><\/div>\n
1<\/span> cup<\/span> Capsicum, Yellow-Green-Red mix<\/span><\/div>\n
1<\/span> tsp<\/span> Palm Sugar<\/span><\/div>\n
1<\/span> tbsp<\/span> Thai Chili Paste<\/span><\/div>\n
6<\/span> <\/span> Dry Red Chilies, Fried<\/span><\/div>\n
2<\/span> <\/span> Spring Onions, Only the greens<\/span><\/div>\n
½<\/span> cup<\/span> Cashews, Roasted or Fried<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
\n
\n

In a mixing bowl, combine chicken pieces, cornstarch, and salt. Mix until the chicken is evenly coated.<\/p>\n<\/div>\n<\/div>\n

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In a pan, heat oil over medium-high heat. Carefully place the chicken pieces in the pan and deep fry them until they are slightly golden. Do not overcook the chicken.<\/p>\n<\/div>\n<\/div>\n

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In a separate bowl, mix together light soy sauce, dark soy sauce, fish sauce, and oyster sauce.<\/p>\n<\/div>\n<\/div>\n

\n
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In a pan, heat oil over medium-high heat. Add minced garlic and diced onions and saut\u00e9 for 1 minute.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Add in colorful bell peppers and palm sugar and saut\u00e9 for another minute, until the vegetables are slightly softened but still retain their crunch.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Add the fried chicken pieces to the pan and mix well.<\/p>\n<\/div>\n<\/div>\n

\n
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Coat the chicken well with Thai chili paste or Thai chili jam and the sauce prepared earlier.<\/p>\n<\/div>\n<\/div>\n

\n
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Turn off the heat and add in fried red chilies, roasted or fried cashews, and spring onions. Mix well.<\/p>\n<\/div>\n<\/div>\n

\n
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Your Thai Cashew Chicken is now ready to serve!<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":7690,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[194],"class_list":{"0":"post-1900","1":"cp_recipe","2":"type-cp_recipe","3":"status-publish","4":"has-post-thumbnail","6":"cp_recipe_category-stir-fry"},"yoast_head":"\nThai Cashew Chicken | Satyam's Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/satyamskitchen.com\/recipes\/thai-cashew-chicken\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Thai Cashew Chicken | Satyam's Kitchen\" \/>\n<meta property=\"og:description\" content=\"Thai Cashew Chicken, also known as Gai Pad Med Mamuang, is a dish that combines the flavours of savoury chicken, nutty 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