Gai Med Mamuang Himmaphan (Thai Cashew Chicken)

Serves 2

Ingredients

For the Sauce

• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon water
• 1 teaspoon sugar

For the Stir-fry

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup unsalted roasted cashews
• 1/2 red bell pepper, sliced
• 1/2 green bell pepper, sliced
• 1/2 onion, sliced
• 2-3 dried red chilies (optional)
• 2 cloves garlic, minced
• 1 small carrot, thinly sliced
• 2-3 green onions, cut into 1-inch pieces
• 2 tablespoons vegetable oil
• Cooked jasmine rice for serving

Garnishes

• Fresh cilantro, chopped (optional)

Preparation

1. Prepare the Sauce:
   • In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, hoisin sauce, water, and sugar. Set aside.
2. Cook the Chicken:
   • Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
   • Add the chicken pieces and cook until they are no longer pink and start to brown slightly. Remove the chicken from the pan and set aside.
3. Stir-fry the Vegetables:
   • In the same pan, add the remaining 1 tablespoon of vegetable oil.
   • Add the minced garlic and dried red chilies (if using) and cook until fragrant.
   • Add the sliced onion, red bell pepper, green bell pepper, and carrot. Stir-fry for about 2-3 minutes until the vegetables are tender-crisp.
4. Combine and Finish:
   • Return the cooked chicken to the pan.
   • Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly.
   • Add the cashews and green onions. Stir-fry for another 1-2 minutes until everything is heated through and well combined.
5. Serve:
   • Serve the Gai Med Mamuang Himmaphan hot over cooked jasmine rice.
   • Garnish with fresh cilantro if desired.

Tips

• Adjust the number of dried red chilies according to your heat preference, or omit them if you prefer a milder dish.
• You can add other vegetables like mushrooms or zucchini for more variety.