Gai Pad Med Mamuang

Toast the cashew nuts in a dry wok over medium heat for three minutes, stirring constantly until golden and fragrant, then remove immediately to prevent burning and set aside.

Heat oil in the wok over high heat until shimmering, add dried chilies and fry for thirty seconds until they darken slightly and release their smoky aroma into the oil.

Add garlic and chicken pieces to the wok, spreading them in a single layer, and sear without stirring for two minutes until the chicken develops golden edges and a slight crust.

Toss the chicken and add onion wedges and bell pepper, stir-frying vigorously for three minutes until the vegetables are tender-crisp and the chicken is cooked through completely.

Pour in oyster sauce, soy sauce, fish sauce, and sugar, then toss everything together for one minute until the sauce coats every piece and creates a glossy, savory-sweet glaze.

Return the toasted cashews to the wok, give everything a final toss to distribute the nuts evenly, then transfer to a serving plate and garnish with sliced scallions and a few extra cashews.