Chicken with Cashews (Gai Pad Med Mamuang)

Tender chicken stir-fried with toasted cashews, dried chillies, onion and spring onion in a sweet, savoury chilli sauce.

TIME BREAKDOWN
Prep: 20 min
Cook: 10 min
Total: 30 minutes
Vegetarian
❌
Nuts
✅
Serves
4 people
Difficulty
Easy

Ingredients

  • 450g chicken breast, thinly sliced
  • 80g unsalted cashew nuts
  • 3 tbsp vegetable oil
  • 4 cloves garlic, finely chopped
  • 4 dried long red chillies, cut into 2cm pieces
  • 1 onion, cut into wedges
  • 1 red pepper, cut into chunks
  • 4 spring onions, cut into 4cm lengths
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp fish sauce
  • 1 tsp dark soy sauce
  • 1 tsp caster sugar
  • 1 tbsp Thai roasted chilli paste (nam prik pao)
  • 3 tbsp water
  • 300g jasmine rice, to serve

Method

  1. Cook the rice according to the packet instructions and keep warm.

  2. Toast the cashews in a dry wok over a medium heat for 3 to 4 minutes until golden. Tip out and set aside.

  3. Mix the oyster sauce, light soy, fish sauce, dark soy, sugar, chilli paste and water in a small bowl.

  4. Heat the oil in the wok over a high heat. Fry the garlic and dried chillies for 15 seconds until fragrant, taking care not to burn them.

  5. Add the chicken and stir-fry for 3 minutes. Add the onion and red pepper and stir-fry for 2 minutes.

  6. Pour in the sauce and toss for 1 minute until glossy. Stir in the cashews and spring onions.

  7. Serve at once over the rice.