Thai Cashew Chicken
This Thai cashew chicken recipe (Gai Pad Med Mamuang) features crunchy cashews and perfectly cooked chicken, stir fried in a delicious sweet and savory sauce that tastes just like takeout!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 lb dark meat chicken ((approx. 3 boneless chicken thighs))
- 3/4 cup cashews
- 1/2 white onion ((1/2 inch diced, approx. 1/2 cup))
- 1/2 bell pepper ((1/2 inch diced, approx. 1/2 cup))
- 2 clove garlic ((minced, approx. 1 teaspoon))
- 8-10 whole dried chilies ((optional))
- 1 stalk green onion
- 11/2 tsp light soy sauce
- 1 tsp Shaoxing cooking wine ((or dry sherry))
- 2 tsp water
- 1 tbsp oil
- 1/2 tsp sesame oil
- 1 tsp cornstarch
- 1 tsp sugar
- 2 tbsp cornstarch
- 11/2 tbsp light soy sauce
- 11/2 tsp dark soy sauce ((can substitute with light soy sauce))
- 1 tbsp fish sauce
- 1 tbsp Shaoxing cooking wine ((or dry sherry))
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 3/4 cup cold water
Instructions
- 1
Preheat oven to 350F and roast ¾ cup cashews in the oven for 10-12 minutes.
- 2
At the 5 minute mark, stir it to ensure they don't sit in one spot and burn.
- 3
After they have finished roasting set them aside to cool. We will use them at the very end.
- 4
While we are waiting for the cashew nuts to finish roasting, mince 2 cloves garlic and set aside.
- 5
Finely chop 1 stalk green onion, and set it aside for the very end.
- 6
Cut ½ bell pepper into ½ inch cubes and set them aside.
- 7
Peel and dice ½ white onion into ½ inch cubes and set them aside.
- 8
Cut 1 lb dark meat chicken, approx. 3 thighs) into ½ inch pieces and place it in a bowl.**I like to keep the skin on for extra flavor, but if you don't like the texture, you can peel and discard it.
- 9
Add 1½ teaspoons light soy sauce, 1 teaspoon Shaoxing cooking wine, 2 teaspoon water, 1 tablespoon oil, ½ teaspoon sesame oil, and 1 teaspoon cornstarch into the bowl with the chicken and marinate it for 15 minutes.
- 10
In a small bowl, mix together 1½ tablespoons light soy sauce and 1½ teaspoon dark soy sauce with 2 tablespoons cornstarch until it has fully dissolved. This step will ensure you won't get clumps in your sauce.*If you don't plan to serve this with rice, to offset the saltiness, use ½ tablespoon less light soy sauce.
- 11
Then mix in 1 teaspoon sugar, 1 tablespoon fish sauce, 1 tablespoon Shaoxing cooking wine, 1 tablespoon oyster sauce and 1 tablespoon hoisin sauce and stir everything together until it is smooth.
- 12
Then add in ¾ cup cold water and mix well. Set this aside for later.
- 13
In a large skillet or wok, set the heat to medium heat.
- 14
(Optional, if you are making it spicy) Once the pan is hot, add in the oil and 8-10 whole dried chilies and toast the chilies for 1 minute or until they turn dark red.
- 15
Turn the heat to medium high heat.
- 16
Add in the chicken and stir fry it for 4-5 minutes or until the chicken is fully cooked and no longer pink.
- 17
Add in the minced garlic and stir fry for 30 seconds.
- 18
Add in the onions and stir fry for 1 minute.
- 19
Push everything in the frying pan aside.
- 20
Give the sauce a quick stir in the bowl (cornstarch will settle at the bottom), then pour the sauce into the frying pan and keep stirring the sauce until it turns dark brown and thickens. (approx. 1-2 minutes)
- 21
Once the sauce is thick, mix the chicken and onion mixture into the sauce, then add in the bell peppers and stir fry for 30 seconds to 1 minute
- 22
Turn off the heat, and stir in the roasted cashews and mix until the nuts are fully coated with the sauce.
- 23
Garnish with green onions, and serve with rice!