Gai Pad Med Mamuang — Print Recipe

Tender chicken stir-fried with roasted cashew nuts, dried chilies, onions, and bell peppers in a savory-sweet sauce. This Thai-Chinese fusion dish offers a perfect balance of crunchy nuts and succulent chicken in every bite.

Ingredients

500g chicken breast, cut into bite-sized pieces
1 cup roasted cashew nuts
6 dried Thai chilies
1 large onion, cut into wedges
1 red bell pepper, diced
3 cloves garlic, sliced
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon sugar
2 tablespoons vegetable oil
Scallions for garnish

Instructions

1 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.
2 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.
3 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.
4 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.
5 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.
6 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.

Did You Know?

Thailand is one of the world's largest cashew producers, and the cashew tree was originally brought to Southeast Asia by Portuguese traders in the sixteenth century. The Thai name 'mamuang himaphan' means 'heavenly mango nut.'