Thai · Dinner
Bangkok Chicken Cashew Stir-Fry
Gai Pad Med Mamuang
A Bangkok chicken cashew nut stir-fry with toasted cashews, dried red chillies, onion, and bell pepper glazed in a sweet oyster-and-soy sauce, finished with spring onion over jasmine rice for a fast restaurant-style plate.
$
10 minsPrep
12 minsCook
22 minsTotal
MediumLevel
Nutrition per serving
720Calories
38gProtein
42gFat
58gCarbs
8gSugar
4gFiber
780mgSodium
95mgChol
Goes well with
Pinot Gris AlsacePinot Gris Alsace — A refreshing pairing...
local
Singha lagerSingha lager — A crisp, refreshing beer...
international
Instructions
1
Prep
Pat chicken dry. Crush 10 garlic cloves, wedge 2 small onions, cut 2 small red bell peppers into 2cm pieces, slice spring onion greens into 4cm pieces. Whisk 60ml oyster sauce, 20ml light soy, 20ml dark soy, 20g palm sugar, and 60ml water until smooth.
2
Toast
Heat a dry wok over medium heat 2 minutes. Add 120g raw cashews, toast 4-5 minutes turning often until deep golden and nutty. Add 12 dried red chillies, toast 60 seconds until darkened. Transfer to a plate.
3
Sear
Heat 60ml oil in the wok over medium-high heat 1 minute. Add 440g chicken pieces and garlic, stir-fry 4 minutes until golden, sealed, and 80 percent cooked through.
4
Build
Add onion wedges and bell pepper over high heat 2 minutes until edges char and brighten. Return toasted cashews and chillies, toss 30 seconds until everything mingles into a single layer.
5
Glaze
Pour sauce mix into the wok over high heat, toss continuously 60-90 seconds until the glaze turns glossy mahogany and clings to every piece. Remove from heat, scatter spring onion.
6
Plate
Transfer the cashew chicken over 300g cooked jasmine rice and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless chicken thigh
- 120g (4.2 oz) raw cashew nuts
- 12 dried Thai red chillies
- 2 small onions
- 2 small red bell peppers
- 10 garlic cloves
- 60ml (1/4 cup) oyster sauce
- 20ml (4 tsp) light soy sauce
- 20ml (4 tsp) dark soy sauce
- 20g (2 tbsp) palm sugar
- 2 scallions
- 60ml (1/4 cup) neutral oil
- 60ml (1/4 cup) water
- 300g (10.6 oz) cooked jasmine rice