Gai Pad Met Ma-Muang Himmaphan

Chicken with Cashew Nut

Vegetables can be added while the chicken is cooking if desired.

Recipe:

1/4 cup (2 fl oz/60 ml) oil
4 garlic cloves (kratiem), minced
1 lb (500 g) boned chicken, thinly sliced

Recipe (Sauce):

2 tablespoons fish sauce (nam pla)
2 tablespoons oyster sauce
2 tablespoons sugar
1/8 teaspoon white pepper
1 teaspoon cornstarch/cornflour dissolved in a little water, optional

1/2 cup (70 g/2 1/2 oz) roasted cashew nuts
1 green onion/scallion/spring onion, chopped
1/4 cup sliced red bell pepper/capsicum

How to cook:

1. Heat a large skillet then add the oil, garlic, chicken, the sauces, sugar and pepper.

2. Turn the heat to high and reduce the sauce until a glaze forms. If the sauce is not reduced and is thin, add enough of the cornstrarch mixture to produce a thick sauce. Add the cornstarch and water mixture only if you prefer a richer looking sauce.

3. Mix in the roasted cashews and then turn the mixture onto a serving dish. Garnish with the green onion and bell pepper.