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Thai Fried Chicken with Cashewnuts

This is one of my favourite Thai recuipes-Thai Fried Chicken with Cashewnuts (Kai Thod Med Mamuang)

2 tabs peanut oil
1/4 cup of dried bird chiles, red chiles (phrik chee fa)
3/4 pound chicken breast filet
1 cup of fresh shiitake mushrooms* cut in half
1 medium onion
1 tab fish sauce (nam pla)
1 tsp soy sauce
1/2 tsp sugar (date palm sugar)
1/2 cup dry roasted cashew nuts

Cilantro leaves
green onion slivers

*If using dry shiitake mushrooms soak in hot water for 20 minutes, remove the stem. Thinly sliced dry shiitakis are available at Asian markets and even at Costco. Buying the sliced dried shiitakis cuts much of the work out of prepping.

Preparation:
Cut the chicken filet into 1/2" X 2" sized strips.

Cut the onion into wedges.

Heat wok on medium-high flame, add peanut .

When oil is hot add the dried chiles and stirfry one minute or until fragrant and darkened. (Open window before doing this step)

Remove the chiles from the hot oil, and set them aside.

Add the chicken strips to the remaining hot oil.

Stir fry the chicken for about 2 or 3 minutes until it is no longer pink. Add the onion wedges and mushrooms and stir fry for another minute.

While stir frying add the fish sauce, soy sauce and sugar continue cooking for one minute until blended and the sugar is disolved.

Add back in the fried chile and dry roasted cashew nuts and stirfry another minute.

Garnish green onion slivers and coriander/cilantro leaves

Serve with steamed jasmine rice.

Note: Thailand grows many cashew trees. The cashew nut tree produces a tasty crispy snack, but cashew fruit has a puckery and unpleasant taste. Cashew fruit juice is offered in several flavors. Cashew fruit juice is a healthy drink which can help cure a sore throat and improve the digestive system.

Cashew fruit juice is high in vitamin C and contains antioxidant and anti- cancer substances. This juice is sometimes fermented into an alcoholic beverage called feni or fenny.

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Content copyright © 2013 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.



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