# Gai Pad Med Mamuang (Thai Cashew Chicken Recipe)

Cuisine: thai · Time: 25 minutes · Servings: 4

## Ingredients

- 1 ¾ cups chicken breast or thighs (cut into bite-sized pieces)
- ⅓ cup tempura flour (or cornstarch)
- oil (as needed for deep-frying)
- 2  dried chilies (optional)
- 2 tbsp oil (for stir-frying)
- 3 cloves of garlic (minced)
- 2 tbsp Thai chili paste
- 2 tbsp oyster sauce
- 1 ½ tbsp light soy sauce
- 1 tbsp white sugar
- 3 tbsp water
- 1  onion (sliced)
- 2  bell peppers (mixed colors, sliced)
- ½ cup cashew nuts
- 6 stalks of green onions (cut into 1.5-inch sized pieces)

## Steps

1. Toss the chicken with the tempura flour until lightly coated.
2. Fill a deep pan with enough oil to cover the chicken pieces and heat over medium heat. Fry the chicken in batches until golden brown and cooked through. Transfer to a paper towel-lined plate. If using dried chilies, fry them for about 10 seconds and set aside.
3. Heat 2 tablespoons of oil in a wok or large skillet over medium heat. Add the garlic and stir-fry until fragrant.
4. Stir in the Thai chili paste, oyster sauce, light soy sauce, sugar, and water until well combined.
5. Add the onion and bell peppers and stir-fry for 2–3 minutes until just tender.
6. Return the chicken to the wok and add the roasted cashews and fried dried chilies. Toss until everything is evenly coated in the sauce, then stir in the green onions.
7. Serve immediately with steamed jasmine rice.

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Source: hungryinthailand — https://hungryinthailand.com/gai-pad-med-mamuang/
Page: https://findfood.fun/en/recipes/6468
Language: en