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 porcje
Cuisine: thai
Ingredients: 500 g chicken breast cut into 1-inch pieces; 100 g cashew roasted, unsalted; 1 szt. yellow onion diced; 1 szt. bell pepper diced (any color); 3 ząbek garlic minced; 5 szt. dried chili rehydrated and sliced (or to taste); 2 szt. 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 35 min
Porcje: 4
Trudność: Średni
Na porcję: 466 kcal

Informacja o alergenach: może zawierać ryby, gluten, mięczaki, orzechy, soja i orzechy z drzew. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

500 gchicken breast, cut into 1-inch pieces
100 gcashew, roasted, unsalted
1 szt.yellow onion, diced
1 szt.bell pepper, diced (any color)
3 ząbekgarlic, minced
5 szt.dried chili, rehydrated and sliced (or to taste)
2 szt.scallion, sliced
30 mlvegetable oil

sauce

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

Sprzęt

wok · cutting board · knife · small bowl

Sposób przygotowania

Krok po kroku

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.
Około 2 min
Wskazówka kucharza: 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.
Około 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.
Około 7 min
Wskazówka kucharza: 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.
Około 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.
Około 2 min
Wskazówka kucharza: 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.
Około 1 min
Wskazówka kucharza: Add cashews last to retain their crunch.
8
Serve immediately with steamed jasmine rice.

Na porcję

Wartości odżywcze

72%Ocena

Kalorie: 465,8kcal
Białko: 45,2g
Węglowodany: 19,3g
Tłuszcz: 23,4g
Błonnik: 2,8g
Cukry: 7,1g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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