Thai Cashew Nut Chicken

A few years ago, when I was traveling through  Thailand, I spent a few days at the Chiang Mai Thai Cookery School.  It was pretty touristy, but nonetheless, tasty food.  School was held at the chef’s house, where he had about twelve cooking stations set up outside with super powerful propane burners.  I haven’t been able to replicate that kind of heat power on my weak home stove, even turned up as high as it will go.   But, things still turn out pretty well.  I brought the school cookbook back with me, and it continues to be a source of great recipes.

Cashew Nut Chicken is traditionally a Chinese dish, but the Thai style is a nice variation.  The recipe requires that you deep fry the cashews over low heat until they just start to turn brown.  They will continue to cook once they are out of the oil, so don’t leave them too long.  The photos here show nuts that were a bit over browned.

Chicken with Cashew Nuts or Gai Phad Med Mamuang

From Chiang Mai Thai Cookery School cookbook by Sompon Nabnian

Serves 4

2 cups cashew nuts
1 cup oil for frying cashew nuts
1 1/2 cups chicken breast, thinly sliced
3 tablespoons oil, for frying
8 cloves garlic, crushed
1 medium onion, sliced
5 or more dried small red chillies
1/2 cup chicken broth or water
4 green onions, sliced in 3 inch pieces
1 tablespoon white wine or 1 teaspoon whisky

Sauce:
2 tablespoon Thai style oyster sauce (i.e. from Thailand)
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon palm sugar or 1 teaspoon regular sugar

Heat the oil for deep frying cashew nuts in a small sauce pan over medium heat.  Fry the cashew nuts until the nuts begin to brown, then drain and set aside.  Prepare the sauce ingredients (oyster sauce, soy sauce, fish sauce and sugar) in a small bowl and set aside.  Put the 3 tablespoons of oil in a large saute pan or wok over high heat.  Add the garlic and red chillies, and once they start to brown, add the chicken and onions.  Stir fry for about 3 minutes.  Add the stock and stir to combine.  Add the sauce ingredients and stir-fry to combine.  Add the cashew nuts and green onions, and stir for another 15 seconds.  Add the wine or whisky, stir to combine.  Remove from heat and serve.