Thai Cashew Chicken (Gai Pad Mamuang Him Ma Pan)

Thai Cashew Chicken (Gai Pad Mamuang Him Ma Pan) 

Ingredients:


½ lb. (2 cups sliced) yellow onion
1 large green (Bell) pepper
2 stalks celery
1 medium carrot


3/4 lb. boneless skinned chicken breast
10 small dried red chiles (see NOTE)


1/4 cup Oyster sauce
1 Tbs fish sauce
½ cup water


1 Tbs tapioca starch
1/4 cup water


3 Tbs vegetable oil
1 tsp (2 cloves) finely chopped garlic


1/4 lb. unsalted cashews


Procedure:

Peel the onion and remove the root portion. Remove the stem and seeds from the Bell pepper and cut the pepper and the onion into ½" squares. Slice the celery and carrot diagonally into 1/8" thick pieces. Set these all aside in a bowl. Lay the chicken breast flat on a cutting board and slice it in half horizontally. Cut the chicken into 3/4" squares and set aside. Remove the stems and seeds from the dried chiles and set aside. Mix the Oyster sauce, fish sauce and ½ cup water in a small bowl. In a separate bowl, mix the tapioca starch and 1/4 cup water.

Heat a wok, add the oil and swirl it over the surface. Add the chiles and stir-fry 'til they turn dark red, being careful not to burn them. Remove from wok and set aside. Add the garlic to the wok and stir-fry 'til light golden. Add the chicken and stir-fry 'til the pink color disappears. Add the veggies and stir-fry 'til they're crispy-tender. Add the Oyster sauce mixture and stir it in well. Stir in the tapioca starch mixture. While stirring, add the cashews and fried chiles. Stir-fry 'til the sauce is moderately thick. Serve hot with rice.

Serves 4 to 6 people

Bone Appetite
Hew kaow 
Recipe from “Thai Home Cooking from Kamolmal's Kitchen”, by William
Crawford & Kamolmal Pootaraksa