Kai Pad Med Ma-Maung (Stir-fried Chicken with Cashew Nuts) 泰式腰豆炒鸡 - AFF Thailand

This is a Chinese influenced Thai dish. It looks impressive and it is easy to prepare. It is  unexceptedly very flavorful and my kids request mummy to cook again the next day. To cook this all you need is cashew nuts, boneless chicken, skinned and cut into bite-sized pieces, some light soy sauce, some palm sugar, onion and some julinene chilli, spring onion for garnishing. Simple right, i believe you have all this ingredients in your refridgerator.

这是道很华人的泰式小炒- 腰豆炒鸡片. 好吃, 下饭又简单准备. 用料有腰豆, 大葱 鸡肉片, 酱清, 椰糖, 还有青葱和辣椒做装饰. 材料也不多相信您家肯定会有这些材料的..

I  used 2 chicken maryland, skinned, deboned, cut into bite-sized. Add 1 tsp corn flour mixed well, covered and set aside in the fridge. Then toasted the cashew nuts until it is golden brown and cooked. It took me about 5-8 minutes with the toast function in my oven (stirring occasionally). Slice the onion, spring onion and chilli.

Add some cooking oil in a wok or a stir-frying pan. Stir-fried the slice onion until it is soft, add in chicken stir-fried until it turn white. Add in palm sugar, soy sauce and chicken stock, stir-fried until all are combine. Simmer for 1-2 minutes or until sauce becomes thicken. Throw in spring onion and toasted cashew nuts mixed to combine. Dish up add chilli for garnishing and serve hot with steamed rice.

我用了两个大鸡腿, 去皮和骨在切成小片. 加入1小匙生粉, 拌均盖好备用.

先烤香腰豆, 至金黄或熟. 在把大葱切片, 青葱切段和辣椒切片备用.

把油加入锅中烧热,下大葱炒至软, 在下鸡肉片炒变白. 后加入酱油, 椰糖和鸡汤再小滚1-2分钟至汁较浓一点. 就可以起锅了.

 Toasted Cashew nuts

  

Some of the ingredients.

Kad Med Ma-Maung (Stir-fried Chicken with Cashew Nuts/
泰式腰豆炒鸡)

Recipe source:  Adapted from 'Complete Thai Cooking' Book (page 146)

Ingredients:

3 Tbsp vegetable oil

125 g boneless chicken, skinned and cut into bite-sized pieces

1/4 onion sliced

50 g baby corn cobs, diagonally sliced (i did add this)

50 g cashew nuts

125 ml soy sauce (i used 2 1/2 tbsp)

4 Tbsp chicken stock ( i used 80ml water add 1/4 piece of maggi chicken stock cube)

4 Tbsp palm sugar

15 g spring onion, diagonally sliced (i used 2 stalks)

1 large fresh red chilli, diagonally sliced, to garnish

To do:

Heat the oil in a wok or large frying pan and stir-fry the chicken, onion, baby corn and cashew nuts over high heat for 3 minutes.

(I stir fry onion till soften then add chicken. I toasted cashew nuts ahead then add in last)

Reduce the heat and stir in the soy sauce. Then add the stock, sugar and spring onion and season with pepper.  Increase the heat and stir-fry for a further 2 minutes. (i add in cashew nuts here)

Turn the stir-fry on to a serving dish, sprinkle with the sliced red chilli and serve immediately.

I am submitting this post to Asian Food Fest ( Thailand )- November Month hosted by Lena of frozen wings