Gai Pad Med Mamuang Thai Cashew Chicken

4.80 from 5 votes

Gai Pad Med Mamuang Thai Cashew Chicken

Looking to learn how to make the best Gai Pad Med Mamuang? Our quick & easy recipe for Thai Cashew Chicken features chili, garlic, fish sauce and sugar.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: Asian, Thai

Keyword: Gai Pad Med Mamuang, Thai Cashew Chicken

Servings:

Calories: 638kcal

Equipment

French knife
measuring spoons
measuring cups
mixing bowl
Wok
Wooden spoon or spatula

Ingredients

600 g Chicken breast thinly sliced
2 tbsp Cornstarch
4 cups Roasted cashews
6 tbsp Vegetable oil
16 Garlic cloves
4 Small onions sliced
2 Red Bell Pepper sliced
2 Red Chili deseeded and sliced
1 cup Chicken stock
12 Green onions sliced
2 tbsp White wine
4 tbsp Oyster sauce
2 tbsp Soy sauce
2 tbsp Fish sauce
2 tbsp Brown sugar

Instructions

Slice chicken breasts into thin strips and tossed with cornstarch in a mixing bowl until fully coated.
Pour oil into a large wok with minced garlic and cook for one minute over medium heat until it browns.
Add chicken breast slices to the wok and stir fry for 3 minutes until the exterior of the meat is golden brown.
Add the sliced onions, bell peppers and red chili. Stir fry for an additional 3 minutes until the vegetables are tender.
Add the chicken stock, wine, oyster sauce, soy sauce, fish sauce and brown sugar to the wok stir until combined.
Add roasted cashews and green onions and stir-fry for one minute. Serve with steamed jasmine rice.

Nutrition