Kai Med Ma Muang (Chicken with Cashew Nuts)

Name: Kai Med Ma Muang (Chicken with Cashew Nuts)
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 300g Boneless Skinless Chicken Thigh, cut into bite-size pieces; 70g Cashew Nuts, roasted; 6 Dried Red Chilies, deseeded (optional); 1 Onion, small, cut into wedges; 1/2 Red Bell Pepper, sliced; 3 cloves of Garlic, minced; 2 Spring Onions, cut into 3 cm pieces; 2 tbsp Neutral Oil, for stir-frying; 2 tbsp Oyster Sauce; 1 tbsp Light Soy Sauce; 1 tsp Fish Sauce; 1/2 tsp Dark Soy Sauce, for color; 1 1/2 tsp Palm Sugar; 3 tbsp Water; Some White Pepper

Kai Med Ma Muang is a lively Thai stir-fry of tender chicken, crunchy cashews and colorful vegetables glazed in a savory-sweet sauce. Quick to make and full of texture, it’s perfect spooned over steaming jasmine rice for a satisfying weeknight dinner.

Kai Med Ma Muang is a lively Thai stir-fry of tender chicken, crunchy cashews and colorful vegetables glazed in a savory-sweet sau... Show more

Traditional Thai Recipe

Health Grade

B- · Healthy

Rating

4.3

Time

25 min

Price

1,82 €

Calories

771 kcal

quick

easy

meal prep

one pot

Method

Wash the vegetables

Rinse the onion, red bell pepper, and spring onion under cold water, then dry them well. Getting the vegetables dry helps them stir-fry properly instead of steaming in the pan.

Prep everything

Trim any large pieces of fat from the chicken thighs, then cut them into bite-size pieces so they cook quickly and evenly. Peel and mince the garlic. Cut the onion into small wedges, slice the red bell pepper, and cut the spring onion into 3 cm pieces. Break the dried red chilies into shorter lengths, and shake out the seeds if you want a milder heat.

Mix the sauce

In a small bowl, stir together the oyster sauce, light soy sauce, fish sauce, dark soy sauce, palm sugar, water, and white pepper until well combined. Keep this close to the stove, because the stir-fry moves fast once the pan is hot.

Crisp nuts and chilies

Heat a wok or large skillet over medium heat and add about half of the neutral oil. Add the cashews and the dried red chilies, then stir constantly for 30 seconds to 1 minute, until the chilies darken slightly and the cashews smell toasty and turn a deeper golden color. Lift them out onto a plate right away so they do not burn in the residual heat.

Stir-fry the chicken

Turn the heat to high. Add the remaining oil, then add the chicken in a fairly even layer. Let it cook undisturbed for 1 minute so it can pick up a little color, then stir-fry for 3 to 4 minutes until the pieces are lightly browned and almost cooked through.

Finish the stir-fry

Add the garlic, onion, and red bell pepper to the chicken and stir-fry for 1 to 2 minutes, until the garlic smells fragrant and the vegetables start to soften but still keep some bite. Give the sauce a quick stir and pour it in, then toss everything well so the chicken is evenly coated. Add the cashews and dried red chilies back to the pan, and stir-fry for 1 to 2 minutes more until the sauce turns glossy and lightly clings to everything. Fold in the spring onion for the last 30 seconds so it stays bright and fresh.