Thai Food - Cashew Chicken!

Thai Food -  Cashew Chicken!

Gai=Chicken, Pad= stir Fry, Med Ma Muang Himmapaan= Cashew

Prepare Chicken (breast or Thighs)

1. 400g Chicken breast Cut into strips no thinner than 1/2" and marinade
2. or chicken thigh into 1/2" cube 
3. 2 tsp soy sauce + 1.5 Tbsp. water - mix well and marinade 

Prepare Sauce

1. 1 Tbsp. Oyster Sauce
2. 1 Tbsp. soy sauce
3. 1 tsp fish sauce 
4. 1 tsp Golden mountain sauce (Thai sauce) Substitute with ether (Maggie seasoning, or more fish sauce)
5. 2 tsp toasted sesame oil
6. 1.5 tsp sugar
7. 1.5 Tbsp. Thai Chili Paste

Prepare Veg Plates

1. Plate 1 -  4 cloves Garlic, 1/2 Onion
2. Plate 2 -  2 cups of Bell Peppers (Green, Red, yellow) 1" Cubes diced
3. Plate 3 -  3/4 -1 cup roasted Cashews, 2 green onions (scallions)

Method

1. Add a little bit of oil in a wok 
2. add 7-11 dry red chilies 
3. turn on wok (turn heat on LOW) 
4. stir fried until slightly for 1 min 
5. as soon as it puffs (take it out)

1. Now heat the Wok on HIGH 
2. Add chicken in one layer (do not touch it until brown and seer) 
3. Cook chicken until done
4. Take the chicken out once 100% fried brown

Note: if you cook chicken (it will taste like boil chicken) if you fry it, it will taste like fried chicken :)

1. Add garlic to same oil in wok 
2. MEDIUM heat - stir fry until slightly brown
3. Add onions (don't over cook it)

1. Add bell peppers
2. Add Chicken
3. Add all Sause
4. Heat to HIGH 
5. Turn off heat 
6. Add cashew + scallion

Do not allow cashew in sauce too long otherwise it will be saggy