Jet Tila's Thai Cashew Chicken | Ready Jet Cook

Also known as gai pad med mamuang himaphan, this is a Thai version of a Chinese takeout classic — crunchy cashews, tender chicken and vegetables that stay crisp and vibrant. Everything is bathed in a light glaze than won’t weigh down the dish. Fry the aromatics just to fragrant, keep the wok hot and finish with fish sauce for a polished, restaurant-style result. #ReadyJetCook #JetTila #FoodNetwork #CashewChicken Come back for new weekly episodes of #ReadyJetCook, Mondays on Food Network's YouTube! Get the recipe ► https://foodtv.com/4pBOdGQ Subscribe to Food Network ▶ http://foodtv.com/YouTube Jet Tila is back for a flavor-packed fifth season of #ReadyJetCook, helping you master the ingredients and techniques of pan-Asian cooking at home. He breaks down key skills and shares stories along the way, making each episode a cooking journey that you won't want to miss. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Thai Cashew Chicken Recipe courtesy of Jet Tila Level: Easy Total: 30 min Active: 30 min Yield: 2 servings Ingredients 2 tablespoons (30 milliliters) neutral high-heat oil, such canola or safflower 12 ounces (340 grams) boneless skinless chicken breast or thigh, thinly sliced 1/2 medium onion, cut into large dice (75 grams) 6 to 8 dried chiles de arbol (6 to 8 grams) 3 to 4 Thai chiles, minced 1/2 cup (65 grams) cashews, roasted 1/2 medium red bell pepper, cut into strips (75 grams) 1/2 medium green bell pepper, cut into strips (75 grams) 2 cloves garlic (6 grams), minced 2 tablespoons (30 grams) nam prik pao (Thai chili paste in soybean oil) 2 tablespoons (30 milliliters) Thai oyster sauce 1 tablespoon (15 milliliters) fish sauce 1 teaspoon MSG Ground white pepper Hot cooked jasmine rice, for serving Directions Preheat a wok over high heat for about 1 minute, then swirl in the oil until you see wisps of white smoke. Add the chicken and let sit, untouched, 1 to 2 minutes, then flip and sear the other side. Add the onion and cook 1 to 2 minutes, until it softens at the edges but stays crisp. Add the dried chiles, Thai chiles and cashews and stir-fry 30 seconds, until they darken slightly and the oil smells toasty-spicy. Add the red and green bell peppers and cook 1 to 2 minutes. Add the garlic and cook about 30 seconds, until light brown and fragrant. Pour in the nam prik pao (chili paste), Thai oyster sauce, fish sauce and MSG; stir-fry about 1 minute, until the sauce reduces to a glaze and coats the chicken and vegetables with a glossy sheen. Finish with a sprinkle of white pepper. Serve immediately over hot jasmine rice. Adapted from "101 Thai Dishes You Need to Cook Before You Die: The Essential Recipes, Techniques and Ingredients of Thailand" by Jet Tila © Page Street Publishing 2022. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT! ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork How to Make Jet Tila's Thai Cashew Chicken | Ready Jet Cook | Food Network https://youtu.be/8i_5vRF61xo