Entree: Thailand – Central Thailand – ไก่ผัดเม็ดมะม่วงหิมพานต์ ➤ Gai Pad Med Ma Muang (Stir-fried chicken with roasted cashew nuts in a savory-sweet Thai sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 10 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) boneless skinless chicken breast, thinly sliced
- 3/4 cup (90 g) roasted unsalted cashews
- 2 tbsp (30 ml) vegetable oil
- 4 cloves garlic, minced (about 0.42 oz (12 g))
- 2 shallots, thinly sliced (about 1 3/4 oz (50 g))
- 2 Thai bird chilies or 1 red chili, sliced (about 0.21 oz (6 g)) adjust to taste
- 1 red bell pepper, sliced (about 5 1/4 oz (150 g))
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) brown sugar
- 2 tsp (10 ml) rice vinegar or lime juice
- 2 tbsp (30 ml) water or chicken stock
- 1 tsp (5 g) cornstarch
- 2 scallions, cut into 1-inch (2.5 cm) pieces (about 1 1/16 oz (30 g))
- 1/4 tsp (1 g) white pepper

Show original ingredient measurements

- 1 lb (454 g) boneless skinless chicken breast, thinly sliced
- 3/4 cup (90 g) roasted unsalted cashews
- 2 tbsp (30 ml) vegetable oil
- 4 cloves garlic, minced (about 12 g)
- 2 shallots, thinly sliced (about 50 g)
- 2 Thai bird chilies or 1 red chili, sliced (about 6 g) adjust to taste
- 1 red bell pepper, sliced (about 150 g)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) brown sugar
- 2 tsp (10 ml) rice vinegar or lime juice
- 2 tbsp (30 ml) water or chicken stock
- 1 tsp (5 g) cornstarch
- 2 scallions, cut into 1-inch (2.5 cm) pieces (about 30 g)
- 1/4 tsp (1 g) white pepper

Instructions

1. Toss the sliced chicken with 1 tsp (5 g) cornstarch and 1 tsp (5 ml) light soy sauce and let rest 10 minutes.
2. Heat 1 tbsp (15 ml) oil in a wok or large skillet over high heat. Add the cashews and fry, stirring, until golden and fragrant, 1–2 minutes. Remove and set aside.
3. Add the remaining 1 tbsp (15 ml) oil to the wok. Add the garlic, shallots, and chilies and stir-fry 30–45 seconds until aromatic.
4. Add the marinated chicken and stir-fry over high heat until the chicken is nearly cooked through, about 3–4 minutes.
5. Stir together the light soy sauce, fish sauce, oyster sauce, brown sugar, rice vinegar, and 2 tbsp (30 ml) water, then pour into the wok. Toss to coat and cook 1–2 minutes until the sauce slightly thickens and the chicken is cooked.
6. Add the red bell pepper, scallions, and roasted cashews; toss briefly to combine and heat through. Finish with white pepper, taste and adjust seasoning.
7. Serve immediately with steamed jasmine rice.