Gai pad med mamuang — cashew chicken
Stir-fried chicken, golden cashews and spring onions in a reduced sauce.
Active time18 min
Cooking8 min
Total18 min
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Ingredients
- 1 garlic clove
- 1 onion
- 2 spring onions
- 1 fresh cayenne chilli — optional
- 200 g raw boneless skinless chicken thigh
- 3 tbsp water
- 2 tbsp vegetable oil
- half a cup of raw unsalted cashews
- 2 tsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
Preparation
Wash and trim the spring onions. Peel the garlic and onion. Chop the garlic and cut the onion into thin wedges. Slice the chicken. Cut the spring onions into short lengths, keeping the whites and greens separate. Deseed and slice the chilli if using.
Use for the recipe: half an onion (prepare 1 onion).
Use for the recipe: half a fresh cayenne chilli (prepare 1 fresh cayenne chilli).
1 garlic clovehalf an onion2 spring onionshalf a fresh cayenne chilli — optional200 g raw boneless skinless chicken thigh- knife
- chopping board
Mix the sauces, sugar and water in a bowl.
3 tbsp water2 tsp fish sauce1 tbsp oyster sauce1 tsp dark soy sauce1 tsp sugar- bowl
- spoon
Heat the oil in a wok over medium heat. Cook the cashews for about 5 min, stirring, until golden and crunchy. Remove with a slotted spoon, leaving the oil in the wok.
2 tbsp vegetable oilhalf a cup of raw unsalted cashews- wok
- spatula
- slotted spoon
- plate
Increase the heat. Stir-fry the garlic and onion for 30 s. Add the chicken and cook for 1 min, then add the white spring onion parts and optional chilli. Cook for another 1 min, until the chicken is cooked through. Add the sauce and reduce for about 1 min, until it coats the chicken. Add the cashews and green spring onion parts. Toss and serve immediately.
- wok
- spatula
Allergens
- Fish
- Gluten
- Molluscs
- Tree nuts
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration