How to make Gai Pad Med Mamuang (Thai Cashew Chicken) at home
Gai Pad Med Mamuang, also known as Thai Cashew Chicken, is a popular Thai stir-fry dish made with tender chicken pieces, crisp bell peppers, and crunchy cashews, all stir-fried together in a savory sauce made with oyster sauce, soy sauce, and sugar. This dish is easy to make, takes less than 30 minutes to prepare, and can be adjusted to suit your taste preferences. It's a perfect meal for busy weeknights and can be served over a bed of rice or noodles.
Equipment
- Wok or large skillet You'll need a wok or large skillet to cook the chicken, vegetables, and sauce.
- Cutting board and knife You'll need a cutting board and knife to chop the chicken, onion, and bell pepper.
- Small bowl You'll need a small bowl to whisk together the oyster sauce, soy sauce, sugar, cornstarch, and water for the sauce.
- Spatula or wooden spoon You'll need a spatula or wooden spoon to stir-fry the chicken and vegetables in the wok or skillet.
- Measuring spoons and cups You'll need measuring spoons and cups to accurately measure out the ingredients for the sauce.
- Serving bowl and rice cooker or pot You'll need a serving bowl to serve the finished dish, and a rice cooker or pot to cook rice to serve alongside the Gai Pad Med Mamuang.
- Tongs or chopsticks For serving and garnishing the dish with chopped cilantro, if desired (optional).
- Overall, these utensils are relatively common and can be found in most kitchens.1
Ingredients
- 1 pound boneless, skinless chicken breasts cut into small pieces
- 1/4 cup vegetable oil
- 1/2 cup cashews
- 1 small onion chopped
- 1 red bell pepper sliced
- 2 cloves garlic minced
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 2 tbsp sugar
- 1 tsp cornstarch
- 1/4 cup water
- Fresh cilantro, chopped (optional)
Instructions
- In a wok or large skillet, heat the vegetable oil over medium-high heat.
- Add the cashews and stir-fry for about 1 minute or until lightly browned. Remove the cashews from the wok and set aside.
- Add the chicken to the wok and stir-fry until cooked through, about 5-6 minutes.
- Add the onion, red bell pepper, and garlic to the wok and stir-fry for 2-3 minutes or until the vegetables are tender.
- In a small bowl, whisk together the oyster sauce, soy sauce, sugar, cornstarch, and water.
- Pour the sauce into the wok and stir-fry for 1-2 minutes or until the sauce has thickened and coated the chicken and vegetables.
- Add the cashews back into the wok and stir-fry for an additional minute.
- Serve the Gai Pad Med Mamuang over rice and garnish with chopped cilantro, if desired.
Notes
- Cut the chicken into uniform pieces: To ensure that the chicken cooks evenly, it's important to cut it into uniform pieces. Try to cut the chicken into bite-sized pieces that are roughly the same size.
- Use high heat when stir-frying: Stir-frying requires high heat to ensure that the ingredients cook quickly and evenly. Make sure your wok or skillet is heated up before adding the chicken and vegetables.
- Don't overcook the vegetables: To keep the vegetables crisp and colorful, it's important not to overcook them. They should be cooked until just tender but still retain some of their crunchiness.
- Add the cashews at the end: Adding the cashews towards the end of cooking helps to keep them crunchy and prevent them from becoming soggy.
- Adjust the sauce to your liking: The sauce for this dish can be adjusted to suit your taste. If you prefer a sweeter dish, you can add more sugar. If you like a saltier dish, you can add more soy sauce.
- Serve with rice or noodles: This dish is best served over a bed of rice or noodles to soak up the flavorful sauce.
- Garnish with cilantro: Chopped cilantro is a great way to add color and flavor to the dish. If you don't like cilantro, you can omit it or use another herb such as parsley.