Gai Pad Med Mamuang (Thai Cashew Chicken)

Name: Gai Pad Med Mamuang (Thai Cashew Chicken)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: Thai
Ingredients: chicken thigh 300 g; roasted cashew nuts 70 g; onion 120 g; bell pepper 100 g; oyster sauce 1.5 tbsp; soy sauce 1 tbsp; sugar 1 tsp; cooking oil 1.5 tbsp

Quick answer

Total time: 27 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Gai pad med mamuang is Thai cashew chicken with onion and bell pepper.

This version uses oyster sauce, soy sauce, and sugar, with no fish sauce or dried chilies. Cut the chicken thigh into 2-3cm pieces and the vegetables into chunky 3cm pieces before heating the pan. Mix the sauce separately so it can be added quickly after the chicken and vegetables have cooked. Use roasted cashews: this recipe adds them for only the final 30 seconds and does not include a separate roasting step. Lower the heat before adding the sauce, and stop reducing while it still coats the chicken with a glossy glaze. Add the cashews last and serve immediately to keep their crunch.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Pat 300g chicken thigh dry, then cut it into 2-3cm bite-size pieces so it browns instead of steaming.

Cut 120g onion and 100g bell pepper into chunky 3cm pieces and keep them separate for quick stir-frying.
2

Mix 1.5 tbsp oyster sauce, 1 tbsp soy sauce, and 1 tsp sugar before the pan gets too busy.

Stir until the sugar dissolves well, which helps the sauce coat quickly and reduces scorching during the final toss.
3

Add 1.5 tbsp cooking oil to a wok or wide pan and heat it well over high heat.

Spread in the chicken, leave it untouched for 30 seconds, then stir-fry 3-4 minutes until the outside turns golden.
4

Add the onion and bell pepper and keep the heat high for 1-2 minutes.

Stir constantly so the edges turn glossy and slightly softened, but stop before the vegetables collapse and lose their crisp bite.
5

Lower the heat to medium and pour the mixed sauce around the edge of the pan.

Toss for 30-45 seconds until the chicken looks glossy, without reducing the sauce until it turns sticky or dry. Before adding the cashews, check that the thickest chicken pieces have reached 165°F (74°C) with a food thermometer; continue cooking if needed.
6

Add 70g roasted cashew nuts at the very end and raise the heat to high for only 30 seconds.

When a nutty aroma rises and the sauce lightly coats the cashews, turn off the heat and serve immediately.