Feeling the Heat: Chicken Stir Fry with Cashews Thai Recipe

Alise decided to share her cold with me. So I am overdosing on vitamin C and heating all the hot food I can find. When I say hot… I mean spicy hot! Fevers are the natural heating system to kill off those nasty little organisms that are trying to make us feel the worst. I use food to induce my own form of fever and open up my sinus with eye watering dishes.

I grabbed the cookbook Real Thai by Nancie McDermontt. We have made a number of dishes from this, and always with great success and enjoyment. Today, the recipe is Gai Paht Meht Mamuang Himapahn (Chicken Stir Fry with Cashews). If it is not hot enough, I have Sriracha at the ready to add.


2 Tablespoons Vegetable Oil
15 Small Dried Chilies
3/4 Pound Chicken Breast (boneless, skinless, and thinly sliced)
1 Small Onion (peeled and sliced into thick wedges)
1 Tablespoon Fish Sauce
1 Teaspoon Soy Sauce
1/2 Tablespoon Sugar
1/2 Cup Roasted, Salted Cashews

How to Make:

Heat medium skillet over medium heat. Add oil and move skillet to coat bottom of pan with oil. When oil is hot and not smoking, add chilies and stir fry for 1 minute. They will darken, but remove before blackened and burnt. Remove chilies and set aside.

Increase stove to medium high and add chicken. Stir fry until it is cooked through (2 minutes). Add onion and stir fry until onion begins to wilt ( about 1 minute). Add fish sauce, soy sauce, and sugar. Continue to stir fry for about another minute. Add cashews, chilies, and stir well. Serve hot and enjoy!

I hope you enjoy with using it as a medicine like me. It really is a great and simple dish for anytime.

Eat well and share with someone you care about.