Cashew Chicken | ไก่ผัดเม็ดมะม่วง [Asian Recipes]

Here is my authentic Thai Cashew Chicken recipe. Enjoy it at home with family or friends.

View Instructions

Servings:

Total Time:

40min

Best With:

Rice

Cuisine:

Thai, Asian

Asian Recipes

Cashew Chicken Recipe

I’d like to teach you a delicious cashew chicken recipe, also known as “pad med mamuang” – ไก่ผัดเม็ดมะม่วง. You’ll learn how to make this dish from scratch and at home to taste even better than at the restaurant!

This is my Thai cashew chicken recipe, I actually used to sell food and this was one of my customer’s favorite menu items. My husband and I have been full time RV Living for close to a year now and if I can make it in my small space, I know you can make it at your home. If you like this Thai recipe I will be adding even more. Follow us as we travel around America. If you like our recipe please like and share to let me know you enjoyed it!

Ingredients

MAIN DISH

400g (14 oz) chicken breast fillets cut into bite-sized pieces
2 tbsp cornstarch
Vegetable oil for deep frying + 1 tbsp extra
1 onion sliced
1 carrot sliced
1/2 cup raw cashews
2 bell peppers deseeded and cut into bite-sized pieces
5 dried red chilies cut into small bite-sized pieces
1/4 spring onion sliced

STIR-FRY SAUCE

1.5 cups warm water
3 tbsp white sugar
1/2 tbsp salt
3 tbsp vegetable oil
6 cups white flour (sifted)

Step by Step Instructions

Step 1

To make the stir-fry sauce, whisk all ingredients together in a small bowl

Step 2

Fill a saucepan or wok to about 1/4 capacity with the vegetable oil. Heat over high heat. The oil is hot enough at 165°C/325°F or when a wooden spoon dipped into the oil forms small little bubbles.

Step 3

Toss the chicken with the cornstarch. Shake off the excess and carefully add the chicken to the hot oil. Cook, flipping the pieces every so often, for 3-4 minutes or until the exterior is just “sealed” but before the pieces turn golden. Transfer to a tray lined with paper to drain.

Step 4

Heat 1 tablespoon of oil in a clean wok or large frying pan over medium-high heat. Add the onion and stir-fry for half a minute. Add the cashews and dried chilies and stir-fry another half a minute or until the cashews just start to turn golden.

Step 5

Add the carrot, bell pepper and stir-fry for another 2 minutes. Then add the chicken and the stir-fry sauce and stir fry for 2-3 minutes or until the sauce is thick and glossy. Toss through the spring onions and serve.