Thai-Style Chicken Stir-Fry with Cashews and Vegetables – Gluten-free version
Gai pad med mamuang, one of the favorite dishes of Thai home cooking: tender chicken strips, roasted cashews and crisp vegetables in an orange sauce, salty-sweet and mildly spicy. The secret is a blazing-hot wok and toasting the cashews separately. Gluten-free version: Gluten-free soy sauce (tamari).
In a bowl, mix the chicken with the starch and gluten-free soy sauce and let stand 15 minutes.
Bowl
2
In a small bowl, mix the oyster sauce, gluten-free soy sauce, fish sauce, chili paste, sugar and water into a smooth sauce.
Bowl
3
Toast cashews in a dry skillet over medium heat 3 minutes, stirring, until they turn golden. Transfer to a plate.
⚙ Dry-Pan ToastingStoveFrying pan
💡Toast over medium heat and keep things moving: nuts, pine nuts and spices go from toasted to burnt in seconds. Transfer to a plate right away, since the hot pan keeps toasting.
4
Heat the wok over high heat until very hot, then add the oil.
⚙ Pan-fryingStoveWok
💡A very hot wok and a few vegetables at a time: crowded vegetables release water and steam instead of charring, and lose their crunch.
5
Stir-fry the chicken in batches, 3 minutes per batch, until golden, and transfer to a plate.
Stove
6
Add the carrot and stir-fry 2 minutes, stirring constantly.
Stove
7
Add the onion, red pepper and yellow pepper and keep stir-frying 2–3 minutes, until the vegetables are tender but still crisp.
8
Add the garlic and dried chili and stir-fry 20 seconds, until fragrant.
Stove
💡The garlic and ginger go in last: in the heat of the wok they burn within seconds.
9
Return the chicken to the wok.
10
Pour the sauce into the wok and keep tossing 1 minute, until the sauce thickens and coats everything.
Stove
11
Add the nuts and stir.
12
Divide the rice among bowls and top with the stir-fry.
13
Serve immediately, sprinkled with green onion.
619calories
39 gprotein
57 gcarbs
25 gfat
● protein 25%● carbs 37%● fat 37%
Per serving (391 g), of 4 servings
To assemble ·
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Jasmine rice: measured in cup in this recipe: 1 cup = 59 g · 365 kcal per 100 g · More about Jasmine rice →
🔧 Tools needed (4) · 🍳 2 cooking vessels
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Wok· Also works: Deep skillet (sauté pan) (Less heat on the sides; stir-fry in small batches)
Bowl· Also works: Pot (None)
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