Thai Cashew Chicken | Gai Pad Med Mamuang
This Thai Cashew Chicken recipe is so easy to make and flavorful. Paired with steamed rice, it's a delicious meal ready in 25 minutes that your whole family will enjoy.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 9.87 ounces chicken breast (cut into bite-sized pieces)
- 1 pinch salt
- 1/2 cup cooking oil
- 7 dried Thai chilies
- 1 cup raw cashews
- 1 tablespoon cooking oil
- 1 small onion (quartered)
- 5.3 ounces cabbage (chopped)
- 1 tablespoon garlic (finely chopped)
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce
- 1 teaspoon black soy sauce
- 5 green onions (cut into 3 cm. pieces)
Instructions
- 1
Marinate the chicken with a pinch of salt and set aside.
- 2
Heat 1/2 cup of oil over medium heat. Fry the dried chilies for 1 minute and use a slotted spoon to transfer to a dish lined with a paper towel to drain. Repeat the process with cashews and discard the oil.
- 3
Heat 1 tablespoon of oil in a pan over medium heat and fry the onion.
- 4
When the onion starts to become translucent, add the cabbage and garlic and stir.*In Thai cooking, it's common to add garlic before anything else in a stir-fry, but finely chopped garlic burns very easily. So, you can add it at this stage.
- 5
Add the chicken and continue to stir.
- 6
With kitchen scissors, quickly cut the dried chilies into 1 cm. pieces directly into the pan.*Some people put them in whole, but I find that they don't release any flavor whole.
- 7
Add oyster sauce, soy sauce and black soy sauce and stir until the chicken is cooked.
- 8
Add the cashews and green onions and stir for another minute or so. Then, remove from heat and serve warm with rice.