Gai Pad Med Mamuang Himmapan
This classic Thai cashew chicken stir-fry features tender chicken pieces, crunchy cashews, and a vibrant mix of vegetables in a savory, slightly sweet sauce. It's a quick and flavorful dish perfect for a weeknight dinner, offering a delightful balance of textures and tastes.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 466 kcal
Allergen information: may contain fish, gluten, molluscs, nuts, soy, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gchicken breast, cut into 1-inch (2.5 cm) pieces
- 100 gcashew, roasted, unsalted
- 1 pcsyellow onion, diced
- 1 pcsbell pepper, diced (any color)
- 3 clovegarlic, minced
- 5 pcsdried chili, rehydrated and sliced (or to taste)
- 2 pcsscallion, sliced
- 30 mlvegetable oil
sauce
- 30 mloyster sauce
- 15 mlfish sauce
- 15 mlsoy sauce
- 5 gsugar
- 60 mlchicken broth
- 5 gcornstarch
Equipment
wok · cutting board · knife · small bowl
The method
Step by step
- 1
In a small bowl, whisk together the oyster sauce, fish sauce, soy sauce, sugar, chicken broth, and cornstarch for the sauce until smooth; set aside.
About 2 min
Cook’s note: Ensure the cornstarch is fully dissolved to prevent lumps in the sauce.
- 2
Heat vegetable oil in a large wok or skillet over medium-high heat.
About 1 min
- 3
Add the chicken breast to the hot wok and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken from the wok and set aside.
About 7 min
Cook’s note: Do not overcrowd the pan; cook chicken in batches if necessary to ensure even browning.
- 4
Add the yellow onion, bell pepper, garlic, and dried chili to the same wok. Stir-fry for 2-3 minutes until vegetables are slightly tender-crisp.
About 3 min
- 5
Return the cooked chicken to the wok with the vegetables.
- 6
Pour the prepared sauce mixture into the wok. Stir continuously until the sauce thickens and coats all the ingredients, about 1-2 minutes.
About 2 min
Cook’s note: Keep stirring to prevent the sauce from sticking to the bottom of the wok.
- 7
Stir in the cashews and scallions. Cook for another minute to heat through.
About 1 min
Cook’s note: Add cashews last to retain their crunch.
- 8
Serve immediately with steamed jasmine rice.
Per serving
Nutrition
- Calories
- 465.8kcal
- Protein
- 45.2g
- Carbs
- 19.3g
- Fat
- 23.4g
- Fibre
- 2.8g
- Sugar
- 7.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Gai Pad Med Mamuang Himmapan in an airtight container in the refrigerator.
Reheat in a microwave or on the stovetop over medium heat until warmed through, adding a splash of water or broth if needed.
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