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Stir-fry chicken with cashew nuts (Gai Pad Met)
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Delicious member-submitted recipe, not tested by taste.com.au team.
Ingredients:
  • 700g chicken breast, cut into bite-sized pieces
  • 20.00 ml fresh red chilli, chopped
  • 40.00 ml garlic, chopped
  • 60.00 ml chilli paste in soya-bean oil
  • 62.50 ml carrot, sliced
  • 5 baby corn, quartered
  • 12 green beans, topped, tailed and halved
  • 1 onion, cut into eighths
  • 1/2 green capsicum, deseeded, cut into bite-sized pieces
  • 1/2 red capsicum, deseeded, cut into bite-sized pieces
  • 187.50 ml cashew nuts, roasted and chopped
  • 12.20 gm fish sauce
  • 10.60 gm soy sauce
  • 2 tsp palm sugar
  • 125.00 ml shallots, cut into 5cm pieces
  • 36.80 gm oil
Instructions:
  • In a large wok over medium heat, heat the oil until shimmering. Stir in the garlic and chili until fragrant and golden. Increase the heat to medium-high, add the chicken and chili paste, continuously turning. Keep stir-frying until the chicken is no longer pink.
  • Next, toss in the carrot, baby corn, green beans, onion, capsicum, and half of the cashew nuts. Sauté for 3-5 minutes. Season with fish sauce, soy sauce, and palm sugar to taste. Introduce the shallots. Keep stir-frying for an additional 5 minutes. Transfer to a serving dish and garnish with the remaining cashew nuts.

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