The white sugar caramelises a bit and gives extra sweetness to our dish. Most home cooks I know(aka everyone) don’t have this in the house, so to substitute it we use vinegar and brown sugar. Traditionally, cashew chicken recipes call for tamarind, a tangy condiment very popular in Thai cooking- used also in Pad Thai. We use soy sauce and hoisin sauce as the base, and add rice vinegar, sugar, and brown sugar. There is extra sauce to flavour all your rice! The best part!! The sweet sauce for this dish is made of pantry friendly ingredients- more suitable to the home cook than restaurant chef. You’ll love this recipe for Thai Cashew Chicken because: We had lots of authentic Thai food- from Spicy Green Curry and Phad Thai, to Phad Kapao and tapioca, but this dish was one of the most popular- and my favourite! In Thai, cashew chicken stir fry is called Gai Pad Med Mamuang. I definitly got some knifes up in the joint. He was obsessed with Thai food!! We didn’t even have knifes available for diners because – he said- in Thailand you don’t eat with a knife. The owner of the business, a dear friend of mine, studied authentic Thai cooking in Thailand.
I worked for years as a head chef in Israels top kosher Thai restaurant- Kapao Thai food. Of course, the crunchy golden cashew nuts are where this dish gets its famous name- and boy are they good! This post contains affiliate links to products we use and/or love! This Thai Cashew Chicken Stir Fry is our favourite one-wok chicken dinner! Golden nuggets of chicken tossed in a seriously addictive sweet sauce, and flavoured with sweet dried chilies and lots of green onion.
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