After taking an informative and fun cooking class in Chiang Mai, Thailand my husband and I decided to make the most of our experience and actually cook some of the other recipes in the cookbook we were given. Last week we attempted (and nailed!) the Gai Pad Med Mamuang (stir-fried chicken with cashew nuts) and have been raving about it ever since. We had to share! The recipe is actually quite fool proof and does not use incredibly hard-to-find ingredients, which made it even sweeter (or, I should say, “spicier”!).

Stir-fried Chicken with Cashew Nuts (Gai Pad Med Mamuang)

You will need:

– 300 grams sliced chicken breast

– Corn flour (enough to coat the chicken: about 1/2 cup)

– 1/2 cup unsalted, unroasted cashew nuts

– 4-5 spring onions

– 1/4 cup cilantro

– 1/4 tsp. white sugar

– 1/2 cup baby corn (canned)

1/2 Tbsp chopped garlic

– 1/4 cup finely sliced dried chilies

– 1/2 Tbsp soy sauce

– 1 Tbsp oyster sauce

– 1 cup sliced mushroom (button or other small mushroom)

– A wok

– 2 Tbsp oil for the wok (peanut, sunflower, vegetable: just NOT olive oil)

Directions:

1. Coat the chicken in the corn flour.

2. Over low heat, fry the cashews and the chilies in the oil. Fry until they are fragrant.

3. Remove the chilies and the cashews from the wok and set them aside. Leave the oil in the wok: it is now infused with the nutty and spicy flavors and will be used to flavor the other ingredients.

4. Fry the garlic in the oil until yellow and then add the chicken. Stir constantly for 2-3 minutes (until the chicken is cooked on the outside). Add a drizzle more oil if you need to (the chicken might soak it up and leave you with none).

5. Add the cashew nuts, chilies, onions, mushrooms, baby corn, soy sauce, oyster sauce and spring onion and cook for 3-4 minutes.

6. Transfer to a serving plate and garnish with cilantro. Enjoy!

Wine/Beverage Pairing Suggestions:

With spicy dishes, a wine with a touch of sweetness is a great combination. Try a Riesling: if you are not a huge fan of sweet wines, purchase an off-dry Riesling. A Torrontes from Argentina is another great choice.

Of course, with spicy food, sometimes nothing compares to pairing it with a nice, cold light beer!

Can’t get enough Thai food? I feel you. Check out our recipe (straight from Thailand!) for Thai Green Curry with Eggplant and follow it up with Bananas in Coconut Milk or Mango Sticky Rice with Coconut Cream!