Gai Pad Med Mamuang (Thai Cashew Chicken Recipe)
We used this gai pad med mamuang recipe at my Thai restaurant—easy Thai cashew chicken with a tasty sauce, ready in under 30 minutes!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 3/4 cups chicken breast or thighs (bite-sized pieces)
- 1/3 cup tempura flour (or cornstarch)
- oil (as needed for deep-frying)
- 2 tbsp oil (for stir-frying)
- 3 cloves of garlic (minced)
- 2 tbsp Thai chili paste
- 2 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce
- 1 tbsp white sugar
- 3 tbsp water
- 1 onion (sliced)
- 2 bell peppers (mixed colors, sliced)
- 1/2 cup cashew nuts
- 6 stalks of green onions (cut into 1.5-inch sized pieces)
- 2 dried chilies (optional, to taste)
- red pepper flakes (optional, to taste)
Instructions
- 1
Toss the chicken pieces with tempura flour until lightly coated. Shake off any excess.
- 2
Heat oil as needed in a wok over medium heat. Fry the chicken until golden and crispy. Set aside on paper towels to drain, or use a colander. Quickly fry dried chilies for 10 seconds in the same oil, then remove and drain.
- 3
In a clean wok, heat the 2 tbsp of oil and sauté the garlic until fragrant and golden.
- 4
Add Thai chili paste, oyster sauce, light soy sauce, white sugar, and water. Stir well and let the sauce bubble slightly.
- 5
Add bell peppers and onions. Stir-fry for 2–3 minutes or until just tender.
- 6
Add back the fried chicken, cashews, and dried chilies. Stir to coat everything evenly in the sauce. Toss in green onions just before serving with jasmine rice. Enjoy!