News & Recipes

Recipe – Bangkok Cashew Chicken

BANGKOK CASHEW CHICKEN

Gai Pad Med

 

60ml sunflowerseed oil

4 cloves garlic, crushed

6 chicken breasts, skinned, deboned, sliced

100g cashew nuts, roasted and salted

125ml celery, sliced

half a red pepper, sliced

half a green peppers, sliced

half a yellow pepper, sliced

1 bunch spring onions, sliced

6cm ginger, cut fine julienne

 

 

Sauce

30ml fish sauce

30ml oyster sauce

30ml sugar

2ml white peppercorns, crushed

10ml corn starch

15ml water

10ml sesame oil

 

Heat the oil in a wok and stir-fry the chicken until light gold. Then add the vegetables and the ginger and stir-fry together. Stir the sauce ingredients together and pour over the chicken and vegetables in the wok. Continue cooking until sauce thickens and chicken is glazed. Lastly add the cashews. Remove and serve.

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