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.
Servings: 3 Servings
- 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.