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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 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Asian, Thai
Keyword: Gai Pad Med Mamuang, Thai Cashew Chicken
Servings: 6
Calories: 638kcal


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


  • 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


  • 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.


Calories: 638kcal | Carbohydrates: 37.4g | Protein: 28.7g | Fat: 44.2g | Saturated Fat: 8.3g | Cholesterol: 48mg | Sodium: 781mg | Potassium: 925mg | Fiber: 4.2g | Sugar: 10.1g | Calcium: 81mg | Iron: 5mg