Main CourseDinner

Gai Pad Med Mamuang Himmapan

Name: Gai Pad Med Mamuang Himmapan
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 porties
Cuisine: thai
Ingredients: 500 g chicken breast cut into 1-inch pieces; 100 g cashew roasted, unsalted; 1 st yellow onion diced; 1 st bell pepper diced (any color); 3 teentje garlic minced; 5 st dried chili rehydrated and sliced (or to taste); 2 st scallion sliced; 30 ml oyster sauce; 15 ml fish sauce; 15 ml soy sauce; 5 g sugar; 60 ml chicken broth; 5 g cornstarch; 30 ml vegetable oil

This classic Thai cashew chicken stir-fry features tender chicken pieces, crunchy cashews, and a vibrant mix of vegetables in a savory, slightly sweet sauce. It's a quick and flavorful dish perfect for a weeknight dinner, offering a delightful balance of textures and tastes.

Een origineel recept van Forkin

Totale tijd: 35 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 466 kcal

Allergeneninformatie: kan vis, gluten, weekdieren, noten en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

500 gchicken breast, cut into 1-inch pieces
100 gcashew, roasted, unsalted
1 styellow onion, diced
1 stbell pepper, diced (any color)
3 teentjegarlic, minced
5 stdried chili, rehydrated and sliced (or to taste)
2 stscallion, sliced
30 mlvegetable oil

sauce

30 mloyster sauce
15 mlfish sauce
15 mlsoy sauce
5 gsugar
60 mlchicken broth
5 gcornstarch

Keukengerei

wok · cutting board · knife · small bowl

De bereidingswijze

Stap voor stap

1
In a small bowl, whisk together the oyster sauce, fish sauce, soy sauce, sugar, chicken broth, and cornstarch for the sauce until smooth; set aside.
Ongeveer 2 min
Tip van de kok: Ensure the cornstarch is fully dissolved to prevent lumps in the sauce.
2
Heat vegetable oil in a large wok or skillet over medium-high heat.
Ongeveer 1 min
3
Add the chicken breast to the hot wok and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken from the wok and set aside.
Ongeveer 7 min
Tip van de kok: Do not overcrowd the pan; cook chicken in batches if necessary to ensure even browning.
4
Add the yellow onion, bell pepper, garlic, and dried chili to the same wok. Stir-fry for 2-3 minutes until vegetables are slightly tender-crisp.
Ongeveer 3 min
5
Return the cooked chicken to the wok with the vegetables.
6
Pour the prepared sauce mixture into the wok. Stir continuously until the sauce thickens and coats all the ingredients, about 1-2 minutes.
Ongeveer 2 min
Tip van de kok: Keep stirring to prevent the sauce from sticking to the bottom of the wok.
7
Stir in the cashews and scallions. Cook for another minute to heat through.
Ongeveer 1 min
Tip van de kok: Add cashews last to retain their crunch.
8
Serve immediately with steamed jasmine rice.

Per portie

Voedingswaarden

72%Score

Calorieën: 465,8kcal
Eiwit: 45,2g
Koolhydraten: 19,3g
Vet: 23,4g
Vezels: 2,8g
Suiker: 7,1g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover Gai Pad Med Mamuang Himmapan in an airtight container in the refrigerator.

Opwarmen

Reheat in a microwave or on the stovetop over medium heat until warmed through, adding a splash of water or broth if needed.