Gai Pad Med Mamuang (Thai Cashew Chicken Recipe)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 people
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Calories
351 kcal
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Course
Main Course
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Cuisine
Thai
Gai Pad Med Mamuang (Thai Cashew Chicken Recipe)
Description
The recipe for Gai Pad Med Mamuang involves coating thin slices of chicken breast or thighs with tempura flour before frying them to a golden crisp. Stir-fried with garlic and a sauce made of chili paste, oyster sauce, soy sauce, and a touch of sugar, the chicken absorbs a savory and mildly spicy glaze. Onions and mixed bell peppers add natural sweetness and color, while cashew nuts provide a crunchy texture contrast. Optional dried chilies can be fried briefly to add a smoky heat dimension.
By stir-frying the ingredients quickly in a wok with neutral oil, the vegetables remain tender-crisp and the chicken juicy inside with a crispy coating outside. Fresh green onion slices finish the dish with a mild onion flavor and vibrant color. This dish can be served immediately for its best texture and flavor balance alongside steamed jasmine rice to soak up the sauce.
The recipe notes suggest flexibility in protein and vegetable choices to customize the dish. Using the nutrition card in the recipe provides dietary guidance. Proper frying technique ensures the chicken is cooked without excess oil. Stirring gently at the end maintains the crunch of cashews and vegetables for the final presentation.
Ingredients
- 1 /4 cups chicken thin slices, breast or thighs
- 1/3 cup tempura flour or cornstarch
- 2 tbsp neutral cooking oil generic cooking oil
- 3 cloves garlic minced
- 2 tbsp chili paste
- 2 tbsp oyster sauce
- 1 1/2 tbsp soy sauce light
- 1 tbsp white sugar
- 3 tbsp water
- 1 whole onion sliced
- 2 bell pepper sliced, mixed colors
- 1/2 cup cashew nuts
- 6 green onions cut into 1.5-inch sized pieces
- 2 dried chilies optional, to taste
Instructions
- Mince the garlic and slice onions, bell peppers, and green onions into bite-sized pieces.
- Cut your chicken into bite-sized pieces and toss in crispy flour to coat.
- Preheat a generous amount of oil in a large wok or skillet over medium heat. Add the chicken to it, using a spatula to make sure the pieces don’t stick. Fry your chicken until golden brown, remove and set aside, letting excess oil leak. Fry dried chilies in the same oil for about 10 seconds.
- Place a wok or skillet over medium heat and add oil. When the oil is hot, add minced garlic and sauté until golden and fragrant.
- Add Thai chili paste, oyster sauce, light soy sauce, white sugar, and water. Stir until well mixed.
- Add bell peppers and onions, stir-fry them for 2–3 minutes, or until soft to your liking.
- Add your fried chicken with the cashew nuts and dried chilies. Give it a quick stir to make warm yet maintain the crunch. Lastly, add a sprinkle of green onions and stir. Serve immediately.
Notes
- Serve this stir-fry immediately with steamed jasmine rice to fully enjoy its textures and flavors.
- You can swap the chicken for other proteins or add different vegetables according to preference.
- Use the nutrition information provided as a general guideline for portion and dietary planning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 18g | 6% |
| Protein | 17g | 34% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 51mg | 17% |
| Sodium | 677mg | 28% |
| Potassium | 426mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1508IU | 30% |
| Vitamin C | 62mg | 69% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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