🇹🇭 Thai recipesDinner
Cashew Chicken
By Groceree
Also known as Gai pad med mamuang
Gai pad med mamuang: chicken stir-fried with dried chillies fried whole in the oil first, cashews toasted separately so they stay crunchy, and a short oyster sauce glaze.
Last updated
- Servings
- 4 servings
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
Ingredients
boneless chicken thighs600 g
cashew nuts150 g- dried chillies8
onions1
spring onions4
garlic cloves4
red peppers1
oyster sauce3 tbsp
light soy sauce1 tbsp
fish sauce1 tbsp- palm sugar1 tbsp
cornflour1 tsp
vegetable oil4 tbsp
water3 tbsp
Instructions
- 01
Toast the unsalted in a dry pan over low heat until golden, and set them aside. They go in at the very end so they stay crisp.
- 02
Fry the whole in the for 20 seconds until they darken and smell toasty, then lift them out. They flavour the , which is the point of frying them first.
- 03
Cut the into bite-sized pieces, toss them with the and sear them in the chilli oil over high heat for 4 minutes, until browned and no longer pink inside.
- 04
Add the chopped , the wedges and the chunks and stir-fry for 2 minutes — the should keep some bite.
- 05
Mix the , the , the and the palm or brown with 3 tablespoons of and pour it in.
- 06
Toss for 1 minute until the sauce thickens and clings.
- 07
Kill the heat and fold in the , the lengths and the fried .
Notes
- The cashews go in off the heat at the last second. Stir-fried through the sauce they turn soft and the dish loses its only crunch.
- The dried chillies are left whole and are not really eaten. They perfume the oil and are a mild, smoky background, not the heat.
- A Thai-Chinese restaurant dish rather than an old Thai one, and none the worse for it.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 38 g
- Carbs
- 24 g
- Fat
- 34 g
Estimated from the ingredients.
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