- 400 grams boneless, skinless chicken
- 1 Tbsp soy sauce
- 3–4 cloves garlic, chopped
- ½ onion, cut into 1 cm thick wedges, 2/3 cup
- 1 cup beech (shimeji) mushrooms or straw mushrooms
- 2 spur chilies or sub ½ red bell pepper
- ¾ cup cashews, roasted, unsalted
- 2–3 green onions, green parts only
- 7–10 fried, dried Thai chilies (optional)
- 1 Tbsp Oyster sauce
- 1 Tbsp soy sauce
- 1 tsp Golden Mountain sauce or Maggi Seasoning (what are all these sauces?)
- 1 tsp fish sauce
- 1 1/2 tsp sugar
- 1 heaping Tbsp Thai chili paste “Nam Prik Pao”, store bought or homemade
- 1 tsp toasted sesame oil
- Mix chicken and soy sauce together in a bowl; set aside.
- Mix all sauce ingredients together in a bowl; set aside.
- Heat a little bit of vegetable oil in a large saute pan or a wok, and when hot, sear chicken on one side to obtain nice golden brown colour. Remove the chicken from the pan and set aside. The chicken should only be partially done at this stage.
- To the same pan, add 1-2 Tbsp of vegetable oil, garlic, and onion; cook until the garlic starts to turn brown. Add the seared chicken, mushrooms and spur chilies or bell pepper to the pan and toss quickly to mix.
- Add the sauce mixture to the pan and keep stirring to finish cooking the chicken. At this point, you can add a splash of water if it seems too dry.
- When chicken is done, turn off the heat and stir in cashews and green onions.
- Pour into a serving plate and top with fried dried chilies and extra cashews if desired.
- Serve with jasmine rice, enjoy!
Instead of searing the chicken, most people in Thailand dredging the chicken in flour and deep fry it, which you can absolutely do. However, I prefer the searing method as it is faster, less messy, and most importantly it results in a lighter and healthier dish that can be enjoyed more often!