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Thai · Dinner

Thai cashew chicken stir-fry (gai pad med mamuang)

Browned chicken, toasted cashews, peppers, and scallions tossed in a savory chile-jam glaze that clings rather than pools.

About 35 minTotal
About 35 minActive
$$Cost
EasyDifficulty
Makes 4 servings
Thai cashew chicken with browned chicken, golden cashews, crisp peppers and onions, dried chiles, scallions, and a light glossy sauce.

Equipment

  • A large carbon-steel wok is ideal; a wide skillet works only in small uncrowded batches.

Ingredients

1× recipe · Makes 4 servings

  • 1/2 cup raw unsalted cashews
  • 1 1/2 pounds boneless skinless chicken thighs, cut in 1-inch pieces
  • 1 tablespoon light soy sauce
  • 1 teaspoon cornstarch
  • 2 tablespoons oyster sauce
  • 1 1/2 tablespoons Thai roasted chile paste, preferably nam prik pao
  • 1 tablespoon fish sauce
  • 2 teaspoons palm sugar or light brown sugar
  • 3 tablespoons water
  • 3 tablespoons neutral oil, divided
  • 4 dried Thai or árbol chiles, each cut once, optional
  • 4 garlic cloves, finely chopped
  • 1 small yellow onion, cut in 3/4-inch pieces
  • 1 red bell pepper, cut in 3/4-inch pieces
  • 4 scallions, cut in 2-inch lengths
  • Cooked jasmine rice, for serving

Instructions

  1. Toast cashews in a over medium heat 4 to 6 minutes until golden; transfer immediately. Toss chicken with soy sauce and cornstarch. Whisk oyster sauce, chile paste, fish sauce, sugar, and water in a small bowl.

  2. Heat 1 1/2 tablespoons oil over high heat until shimmering. Spread chicken in one layer and leave it untouched 2 minutes, then stir-fry 3 to 5 minutes until browned and 165°F. Transfer to a clean plate rather than crowding it with the vegetables.

  3. Add remaining oil and dried chiles, if using, and stir 20 seconds without blackening them. Add garlic for 15 seconds, then onion and bell pepper; stir-fry 2 to 3 minutes until bright and still crisp.

  4. Return chicken and any juices. Stir the sauce again, pour it around the hot edge of the pan, and toss 1 to 2 minutes until it reduces to a glossy coating with no watery puddle beneath the food.

  5. Fold in cashews and scallions for 30 seconds, then remove from heat so both stay crisp. Serve immediately with jasmine rice and leave the dried chiles on the plate unless diners want their heat.

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