ไก่ผัดเม็ดมะม่วงหิมพานต์

จัดทำโดย หนุมาน

Stir-Fried Chicken with Cashew Nuts Recipe สูตรทำไก่ผัดเม็ดมะม่วงหิมพานต์; gai phat met mamuang himmaphan

This is the Thai take on a dish that can probably be found at any Asian hole-in-the-wall eatery in the west. The soft, moist chicken meets the warm crunch of freshly toasted cashew nuts or, as they are called in Thai, the ‘mangoes of the high forests of India’.

The dish captures the eye with its vivid color – It is beautiful!  It is bright! It is happy! – and it fits well within the comfort zone of most westerners. It is not surprising that this dish has made its way to the top of the charts, consistently ranked among the top ten tastiest Thai dishes served abroad.

So, seek no more: here it is – the authentic recipe for Thai ‘Stir Fried Chicken with Cashew Nuts’.

สูตรทำไก่ผัดเม็ดมะม่วงหิมพานต์
Recipe Type: Main
Cuisine: Thai
Author: หนุมาน
Prep time:
Cook time:
Total time:
Serves: 4
The dish captures the eye with its vivid color – It is beautiful! It is bright! It is happy! – and it fits well within the comfort zone of most westerners. It is not surprising that this dish has made its way to the top of the charts, consistently ranked among the top ten tastiest Thai dishes served abroad.
Ingredients
  • 200 gr chicken breast, cut into bite-size cubes
  • 1 tablespoon cassava flour or all-purpose flour
  • 1/3 cup natural taste cooking oil
  • 1 tablespoon garlic, crushed and roughly chopped
  • 1/2 cup yellow onions, sliced into thin wedges
  • 1/3 cup dried red chilies, fried and cut into 2.5 cm (1″) pieces
  • 1/2 cup raw cashew nuts
  • 1/3 cup fresh long red chili peppers, thinly julienned
  • 1/3 cup fresh banana chili peppers, cut into thin long strips
  • 1/3 cup spring onions, cut into 2.5 (1″) cm strips
  • Season with:
  • 1 tablespoon light soy sauce
  • 1/2 tablespoon dark soy sauce
  • 1/2 tablespoon oyster sauce
  • 1/4 teaspoon ground white pepper
  • pinch of salt
  • pinch of sugar
  • 3 tablespoons stock or water
Instructions
  1. Mix all the seasoning ingredients. Set aside.[br][img class=”aligncenter size-full wp-image-481″ style=”margin-top: 10px; margin-bottom: 10px;” title=”stir_fried_chicken_with_cashew_nuts_01″ src=”http://thaifoodmaster.com/wp-content/uploads/2010/03/stir_fried_chicken_with_cashew_nuts_01.jpg” alt=”” width=”282″ height=”450″]
  2. Fry the cashew nuts until light golden; set them aside on paper towels to absorb excess oil.[br][img class=”aligncenter size-full wp-image-482″ style=”margin-top: 10px; margin-bottom: 10px;” title=”stir_fried_chicken_with_cashew_nuts_02″ src=”http://thaifoodmaster.com/wp-content/uploads/2010/03/stir_fried_chicken_with_cashew_nuts_02.jpg” alt=”” width=”450″ height=”265″][br][img class=”aligncenter size-full wp-image-483″ style=”margin-top: 10px; margin-bottom: 10px;” title=”stir_fried_chicken_with_cashew_nuts_03″ src=”http://thaifoodmaster.com/wp-content/uploads/2010/03/stir_fried_chicken_with_cashew_nuts_03.jpg” alt=”” width=”418″ height=”450″]
  3. Fry the dried chilies until shiny and crispy; set aside on paper towels to absorb excess oil.[br][img class=”aligncenter size-full wp-image-484″ style=”margin-top: 10px; margin-bottom: 10px;” title=”stir_fried_chicken_with_cashew_nuts_04″ src=”http://thaifoodmaster.com/wp-content/uploads/2010/03/stir_fried_chicken_with_cashew_nuts_04.jpg” alt=”” width=”450″ height=”287″]
  4. Roll the chicken cubes in flour. Remove any excess flour, and deep fry the chicken on medium-high heat until it turns light golden. Set the chicken aside on paper towels to absorb excess oil.[br][img class=”aligncenter size-full wp-image-486″ style=”margin-top: 10px; margin-bottom: 10px;” title=”stir_fried_chicken_with_cashew_nuts_05″ src=”http://thaifoodmaster.com/wp-content/uploads/2010/03/stir_fried_chicken_with_cashew_nuts_05.jpg” alt=”” width=”450″ height=”289″][br][img class=”aligncenter size-full wp-image-487″ style=”margin-top: 10px; margin-bottom: 10px;” title=”stir_fried_chicken_with_cashew_nuts_06″ src=”http://thaifoodmaster.com/wp-content/uploads/2010/03/stir_fried_chicken_with_cashew_nuts_06.jpg” alt=”” width=”450″ height=”261″][br][img class=”aligncenter size-full wp-image-488″ style=”margin-top: 10px; margin-bottom: 10px;” title=”stir_fried_chicken_with_cashew_nuts_07″ src=”http://thaifoodmaster.com/wp-content/uploads/2010/03/stir_fried_chicken_with_cashew_nuts_07.jpg” alt=”” width=”450″ height=”267″][br][img class=”aligncenter size-full wp-image-490″ style=”margin-top: 10px; margin-bottom: 10px;” title=”stir_fried_chicken_with_cashew_nuts_08″ src=”http://thaifoodmaster.com/wp-content/uploads/2010/03/stir_fried_chicken_with_cashew_nuts_08.jpg” alt=”” width=”450″ height=”241″]
  5. Julienne the long red peppers, and cut both the onion and the green banana pepper into thin slices. Set aside.[br][img class=”aligncenter size-full wp-image-493″ style=”margin-top: 10px; margin-bottom: 10px;” title=”stir_fried_chicken_with_cashew_nuts_09″ src=”http://thaifoodmaster.com/wp-content/uploads/2010/03/stir_fried_chicken_with_cashew_nuts_09.jpg” alt=”” width=”450″ height=”283″]
  6. Wipe the wok clean with a paper towel, and place it back on the heat. Add about 1/2 tablespoon of oil and the garlic, and stir fry quickly until fragrant; do not allow the garlic to brown.[br][img class=”aligncenter size-full wp-image-489″ style=”margin-top: 10px; margin-bottom: 10px;” title=”stir_fried_chicken_with_cashew_nuts_10″ src=”http://thaifoodmaster.com/wp-content/uploads/2010/03/stir_fried_chicken_with_cashew_nuts_10.jpg” alt=”” width=”450″ height=”266″]
  7. Add the sliced yellow onions, and stir fry until they become translucent. [br][img class=”aligncenter size-full wp-image-494″ style=”margin-top: 10px; margin-bottom: 10px;” title=”stir_fried_chicken_with_cashew_nuts_11″ src=”http://thaifoodmaster.com/wp-content/uploads/2010/03/stir_fried_chicken_with_cashew_nuts_11.jpg” alt=”” width=”450″ height=”267″]
  8. Add the fried chicken, along with the fried cashew nuts and fried dry chilies. [br][img class=”aligncenter size-full wp-image-496″ style=”margin-top: 10px; margin-bottom: 10px;” title=”stir_fried_chicken_with_cashew_nuts_12″ src=”http://thaifoodmaster.com/wp-content/uploads/2010/03/stir_fried_chicken_with_cashew_nuts_12.jpg” alt=”” width=”450″ height=”303″]
  9. Add the seasoning sauce and stir fry until it thickens : toss all the ingredients together until everything is evenly coated with the sauce.[br][img class=”aligncenter size-full wp-image-497″ style=”margin-top: 10px; margin-bottom: 10px;” title=”stir_fried_chicken_with_cashew_nuts_13″ src=”http://thaifoodmaster.com/wp-content/uploads/2010/03/stir_fried_chicken_with_cashew_nuts_13.jpg” alt=”” width=”435″ height=”450″][br][img class=”aligncenter size-full wp-image-498″ style=”margin-top: 10px; margin-bottom: 10px;” title=”stir_fried_chicken_with_cashew_nuts_14″ src=”http://thaifoodmaster.com/wp-content/uploads/2010/03/stir_fried_chicken_with_cashew_nuts_14.jpg” alt=”” width=”450″ height=”354″]
  10. Add spring onions and fresh chilies and stir fry; mix.[br][img class=”aligncenter size-full wp-image-499″ style=”margin-top: 10px; margin-bottom: 10px;” title=”stir_fried_chicken_with_cashew_nuts_15″ src=”http://thaifoodmaster.com/wp-content/uploads/2010/03/stir_fried_chicken_with_cashew_nuts_15.jpg” alt=”” width=”450″ height=”326″]
  11. Serve.[br][img src=”http://thaifoodmaster.com/wp-content/uploads/2010/03/stir-fried-chicken-with-cashew-nuts.jpg” width=”450″ class=”aligncenter size-full” title=”stir-fried-chicken-with-cashew-nuts” alt=”Stir-Fried Chicken with Cashew Nuts Recipe สูตรทำไก่ผัดเม็ดมะม่วงหิมพานต์; gai phat met mamuang himmaphan”]

 

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Ian Westcott
Ian Westcott
Sourcing Wines for Discerning Private Clients
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