Gai Phad Met Mamuang (Chicken with Cashew Nuts)
- 150 g Cashew nuts
- 2 red peppers
- 3 Spring onions
- 2 red chilli peppers
- 2 Garlic cloves
- 600 g Chicken fillet
- 2 EL Oil
- 1 TL Cornstarch
- 3–4 EL Oyster sauce
- 2–3 tbsp soy sauce
- Salt, palm sugar
- 1 Bed of red daikon cress
30 minutes
very easy
- 1.
- Toast the cashew nuts in a wok or a large pan without fat, remove. Clean and wash the peppers and cut into pieces. Clean and wash the spring onions and cut into small pieces.
- 2.
- Clean the chillies, score lengthways, remove the core, wash and cut into thin rings. Peel the garlic and chop very finely. Wash the meat, pat dry and dice.
- 3.
- Heat the oil in a wok or large pan. Fry the chicken for 3-4 minutes while stirring. Garlic, chilli,Add paprika and spring onions and stir-fry for 3–4 minutes.
- 4.
- Mix the starch, 5 tbsp cold water, oyster and soy sauce. Stir in the wok, simmer for 2 minutes. Season with a little salt and sugar. Serve everything. Cut the cress from the bed and sprinkle over it.
- 5.
- Rice tastes good with it.
1 person approx.:
- 410 kcal
- 36 g protein
- 22 g fat
- 15 g carbohydrates
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