30min 2 ppl
Gai Pad Med Mamuang (Cashew Chicken)
29 minutes
4 people
Medium31–60 min or 7–12 steps
29 min · 7 steps
Medium: 31–60 min or 7–12 steps
410 kcalper person
Protein 29g
Carbs 14g
Fats 26g
About this dish
Chicken thigh and toasted cashews stir-fried fast and hot with dried chillies, sweet peppers and a glossy soy-oyster sauce, ready before the wok cools down.
Allergy Info
Gluten, Soya, Celery, Tree Nuts, Molluscs
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic clovescrushed3
- Onionscut into wedges1
- Red Pepperdeseeded and sliced1
- Spring onionscut into batons2
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into bite-sized pieces500 g
Tins & Jars
- Chicken stock2 tbsp
Dried Goods
- Cashew Nuts60 g
- Sugar1 tsp
Spices & Seasonings
- Dried Red Chilliessnipped in half4
Oils & Condiments
- Vegetable Oil2 tbsp
- Light soy sauce2 tbsp
- Oyster sauce2 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
- Meat thermometer
Method
1
Cut the chicken thighs into bite-sized pieces.
Approx. 6 minutes
2
Crush the garlic, cut the onion into wedges, and slice the red pepper and spring onions.
Approx. 6 minutes
3
Heat the oil in a wok over high heat, add the dried chillies and garlic and stir-fry for 2 minutes until the chillies darken and the garlic is fragrant.
Approx. 2 minutes
4
Add the chicken and stir-fry for 8 minutes, until no longer pink and it reaches 74°C on a meat thermometer.
Approx. 8 minutes
5
Add the onion and red pepper and stir-fry for 3 minutes until just softened.
Approx. 3 minutes
6
Pour in the soy sauce, oyster sauce, sugar and stock and toss for 2 minutes to coat.
Approx. 2 minutes
7
Stir in the cashew nuts and spring onions and toss for 2 minutes before serving.
Approx. 2 minutes
