Cashew Chicken Kai Phat Met Mamuang Himaphan Recipes

Steps:

• In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger. Set aside.
• Season the chicken with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, 5 to 7 minutes.
• In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender. Deglaze the skillet with the sherry and scrape up any brown bits. Add the reserved soy mixture and cook until the mixture boils, about 1 minute. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet. Add the cashews and water chestnuts. Add 1/4 cup water to thin the sauce. Cook for another minute.
• Serve garnished with the scallions and cilantro.

Steps:

• Wash and Dice chicken, pepper, green onion, onion.
• Cut the white part of green onion to small pieces and cut about 1 inch the green part.
• Dice Onion.
• Marinade Chicken with 2 Tbs of Oyster sauce for 30 minutes.
• Fry Chicken with 2 Tbs of oil until The Chicken has no pink anymore.
• Take it out and leave it and drain all the liquid.
• Mix the sauce, mix ketchup, the rest of oyster sauce and vinegar in a bowl.
• Fry garlic with 2 Tbs of oil until golden do not burn. Add onion fry for about 1 to 2 mins, add cashew.
• Add chicken and pepper.
• Add sauce.
• Then add green onion.
• Serve with rice.

Steps:

• In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
• In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes.
• Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned.
• Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.