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Kai Med Ma Muang Recipe

Recipe By Slurrp

Moist chicken meets the warm crunch of toasted cashew nuts or, Ma Muang or Himaphan Chicken as they are called in Thai, which roughly translates to Indian mangoes. As with all recipes, feel free to adjust the seasonings to suit your palatethis may be a bit spicy for some. This is the perfect recipe either to be served as starters before dinner or as a party snack.

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Kai Med Ma Muang
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Ingredients for Kai Med Ma Muang Recipe

  • 400 gram Chicken
  • 3/4 cup roasted cashews
  • 2 spur chilies
  • 1 cup beach mushrooms
  • 1/2 Onion
  • 3-4 clove garlic
  • 1/2 cup green onions
  • 7-10 Fry dried chilies
  • 1 tablespoon oyster sauce
  • 1 tablespoon Soy Sauce
  • 1 teaspoon golden mountain sauce
  • 1 teaspoon fish sauce
  • 1.50 teaspoon Sugar
  • 1 tablespoon heaping Thai chili paste
  • 1 teaspoon sesame oil
  • As required Cooking Oil

Directions: Kai Med Ma Muang Recipe

  • STEP 1.Mixed sauces- in a small mixing bowl start by adding oyster sauce, soy sauce, golden mountain sauce, fish sauce, sugar, 1 heaping tbsp of thai chili paste, and 1 tsp sesame oil. Mix all the ingredients thoroughly without creating any lumps.
  • STEP 2.Slice the onions and chop the garlic cloves, spur chilies, and green onions.
  • STEP 3.Wash and drain the beech mushrooms and chicken, also cut the chicken breast pieces into small chunks.
  • STEP 4.Marinate the chicken pieces in a little fish sauce and soy sauce for 30mins.
  • STEP 5.Take a kadai to head 1tbsp oil, add the marinated chicken and let it fry until light brown by keeping it still. Give a toss and then let the other side slightly fry and take it out in a bowl.
  • STEP 6.Now add 1tbsp oil and add on the sliced onions and chopped garlic, cook it until the garlic turns brown.
  • STEP 7.Add the chopped spur chilies, mushrooms, and the slightly fried chicken back in, stir and toss them.
  • STEP 8.Add the mixed sauces and mix it well with the chicken and veggies. If needed add a little water and stir them.
  • STEP 9.Turn off the flame and lastly add the chopped green onions and cashews nuts, scoop and stir them until the veggies stop sizzling. The green will get cooked on the heat of the other veggies.
Nutrition
value
1668
calories per serving
113 g Fat103 g Protein58 g Carbs20 g FiberOther

Current Totals

  • Fat
    113g
  • Protein
    103g
  • Carbs
    58g
  • Fiber
    20g

MacroNutrients

  • Carbs
    58g
  • Protein
    103g
  • Fiber
    20g

Fats

  • Fat
    113g

Vitamins & Minerals

  • Calcium
    256mg
  • Iron
    17mg
  • Vitamin A
    554mcg
  • Vitamin B1
    1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    25mg
  • Vitamin B6
    3mg
  • Vitamin B9
    168mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    98mg
  • Vitamin E
    5mg
  • Copper
    4mcg
  • Magnesium
    565mg
  • Manganese
    3mg
  • Phosphorus
    1552mg
  • Selenium
    96mcg
  • Zinc
    15mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp