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.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.