Stir fried chicken with cashews (Gai Pad Med Ma-Muang)
| 50g | Chicken, sliced |
| 1-2 | Cloves Garlic |
| 3-5 | Mushrooms, Quartered |
| 1 | Baby corn, Sliced (notes below) |
| ¼ | Brown onion, Cubed |
| 1 | Spring onion cut 2.54cm lengths |
| 3-4 | Dried red spur chilies, fried and sliced (5mm) |
| 1 Tsp | Soy sauce |
| 1 Tsp | White sugar |
| 1 Tab | Oyster sauce |
| 2 Tab | Vegetable oil |
| 1 Tab | Chili paste |
| 1 Cup | Chicken stock |
- In a wok hot wok with vegetable oil add garlic. Cook until fragrant
- Add chicken and cook through
- Add baby corn, mushrooms, onion and chicken stock
- Add soy sauce, chili paste, oyster sauce and sugar. Taste and season to taste
- Add spring onion, spur chili and cashew nuts, stir quickly and remove from heat. Taste and season further if required (back on heat)
- Serve with rice
NOTES:
The baby corn here is about ¼ way between our full grown corn and the baby corn we get. I have no idea where to get what they have here so go with the Aussie one and triple the amount.