Kai Med Ma Muang Recipe

Name: Kai Med Ma Muang Recipe
Yield: 1
Cuisine: Thai

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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Non Vegdiet

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Ingredients For Kai Med Ma Muang Recipe

400 gram Chicken
0.75 cup roasted cashews
2 spur chilies
1 cup beach mushrooms
0.5 Onion
3 clove garlic
0.5 cup green onions
7 Fry dried chilies
1 tablespoon oyster sauce
1 tablespoon Soy Sauce
1 teaspoon golden mountain sauce
1 teaspoon fish sauce
1.5 teaspoon Sugar
1 tablespoon heaping Thai chili paste
1 teaspoon sesame oil
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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

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

MacroNutrients

Carbs
58 g
Protein
103 g
Fiber
20 g

Fats

Fat
113 g

Vitamins & Minerals

Calcium
256 mg
Iron
17 mg
Vitamin A
554 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
25 mg
Vitamin B6
3 mg
Vitamin B9
168 mcg
Vitamin B12
0 mcg
Vitamin C
98 mg
Vitamin E
5 mg
Copper
4 mcg
Magnesium
565 mg
Manganese
3 mg
Phosphorus
1552 mg
Selenium
96 mcg
Zinc
15 mg

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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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.