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a close up Thai cashew chicken in a white bowl
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5 from 20 votes

Thai Cashew Chicken | Gai Pad Med Mamuang Recipe

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 Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Dishes
Cuisine: Thai
Servings: 3 Servings
Calories: 371kcal
Author: Nart


  • 9.87 ounces chicken breast cut into bite-sized pieces
  • 1 pinch salt
  • ½ 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


  • Marinate the chicken with a pinch of salt and set aside.
  • Heat ½ 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.
  • Heat 1 tablespoon of oil in a pan over medium heat and fry the onion.
  • 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.
  • Add the chicken and continue to stir.
  • 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.
  • Add oyster sauce, soy sauce and black soy sauce and stir until the chicken is cooked.
  • Add the cashews and green onions and stir for another minute or so. Then, remove from heat and serve warm with rice.


Calories: 371kcal