Thai Cashew Chicken
Savor the crunch of cashews and tender chicken in this vibrant, savory stir-fry that bursts with flavor!
Ingredients
- 800 g chicken breast
- 150 g cashew nuts
- 2 red peppers
- 2 onions
- 4 garlic cloves
- 3 spring onions
- 3 tbsp neutral oil
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 2 tbsp fish sauce
- 2 tbsp palm sugar
- 2 tbsp lime juice
How to make it
- Cut the chicken breast into bite-sized pieces and pat them very dry with paper towels. Cut the red peppers into strips, slice the onions into wedges, finely slice the garlic, and cut the spring onions into short lengths.
- Heat 1 tbsp of the neutral oil in a wok over high heat and toast the cashew nuts for 1 to 2 minutes until pale golden. Lift them out and set aside.
- Add the remaining oil to the wok and stir-fry the onions for 2 minutes until they begin to soften at the edges, then add the garlic and cook for 30 seconds until fragrant.
- Add the chicken and stir-fry hard for 4 to 5 minutes until the pieces turn opaque and take on light golden edges.
- Stir in the red peppers, light soy sauce, oyster sauce, fish sauce, and palm sugar. Toss constantly for 2 to 3 minutes until the chicken is cooked through and the sauce turns glossy and lightly syrupy.
- Add the spring onions, cashew nuts, and lime juice, then toss for 30 seconds so everything is evenly coated and the sauce clings to the chicken and vegetables.
- Take the wok off the heat and let the stir-fry sit for 2 minutes so the juices settle.
- Serve the gai pad med mamuang in a wide shallow bowl with the chicken, vegetables, and cashews piled high and the glossy sauce spooned over them.
