Stir Fried Chicken with Cashew Nuts (Gai Pad Med Mamuang)

Ingredients

• 300 g chicken breast (sliced into bite-sized pieces)
• 0.5 cup cashew nuts (roasted or fried)
• 5 dried chilies (cut into pieces and deseeded if preferred)
• 3 cloves garlic (minced)
• 0.5 onion (cut into wedges)
• 1 cup bell peppers (mixed colors, cut into chunks)
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 tbsp cooking oil (vegetable or canola oil)
• 2 stalks green onions (cut into 1-inch lengths)

Steps

1. 1

   Heat 1 tablespoon of oil in a wok or large skillet over medium heat. Add the cashew nuts and fry until golden brown and fragrant. Remove and set aside.

2. 2

   In the same pan, flash-fry the dried chilies for about 30 seconds until they darken slightly and become aromatic. Remove and set aside.

3. 3

   Add the remaining tablespoon of oil to the wok. Add the minced garlic and sauté until fragrant and lightly golden.

4. 4

   Add the sliced chicken breast to the wok. Stir-fry until the chicken is cooked through and no longer pink.

5. 5

   Add the onions and bell peppers to the wok. Stir-fry for 1-2 minutes until the vegetables begin to soften but still retain some crunch.

6. 6

   Season the mixture with oyster sauce, soy sauce, and sugar. Toss well to coat the chicken and vegetables evenly in the sauce.

7. 7

   Return the fried cashew nuts and dried chilies to the wok. Add the green onions.

8. 8

   Give everything a final quick toss over high heat to combine all flavors, then remove from heat.

9. 9

   Serve immediately with steamed jasmine rice.

Notes

For a more traditional texture, you can lightly coat the chicken in flour and deep-fry it before stir-frying. Adjust the number of dried chilies to control the heat level.

Nutrition per serving

• main
• chicken
• stir-fry
• thai
• halal
• quick-meal
• spicy