Thai Cashew Chicken ไก่ผัดเม็ดมะม่วงหิมพานต์ - Episode 5

Thai Cashew Chicken is one of many different stir fry dishes that came to Thailand from Chinese immigrants. Thai cashew chicken is typically a bit spicier than the original Chinese version. Thai's adapted the recipe to fit their local tastes by adding hot chilies, and replacing bok choy cabbage with bell peppers. Like most stir fry dishes, Thai cashew chicken is fun and easy to make, and taste absolutely delicious. The cashew nut is actually a seed of the cashew apple, which is grown on a cashew tree. The cashew nut (seed) is commonly used in western countries as a snack or cooking ingredient.
However, in many other parts of the world, the cashew apple itself is commonly used to make juice or liquor. Interestingly enough, the shell of the cashew seed is widely used in making lubricants and paints. What a wonderful tree the cashew is.

Serving Info

Prep. time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Servings: 3 people


1 pound chicken breast (marinade with a little white pepper, 1 teaspoon sesame oil, 1 teaspoon cooking wine, 1 teaspoon soy sauce)
1 cup bell pepper
1 cup mushroom
1/2 cup chopped onion
3 or 4 cloves of garlic
4 green onions (tops)
6 or 7 dried hot peppers
1 cup cashews
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon chili paste
1/2 teaspoon of sugar
2 teaspoons of cooking oil

Cooking Notes

Thai Cashew Chicken is a great tasting meal. But as always, you can substitute almost any part of this dish to fit your dietary needs. For example, if you are allergic to nuts, you can substitute them with extra firm tofu cubed to about the same size as cashews. If you want to get creative add carrots or any of your other favorite vegetables.