Gai Pad Med Mamuang Cashew Chicken
The Thai street-food classic: tender chicken stir-fried with roasted cashews, dried chilies, and a savory-sweet sauce of oyster sauce and fish sauce. Ready in under 30 minutes.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-in pieces
- 2/3 cup roasted unsalted cashews
- 8 dried Thai chilies (or dried arbol chilies), halved, seeds shaken out
- 1 yellow onion, cut into wedges
- 4 green onions, cut into 1-in lengths
- 4 cloves garlic cloves, minced
- 3 tbsp oyster sauce
- 2 tbsp fish sauce
- 2 tsp soy sauce
- 2 tsp granulated sugar
- 3 tbsp neutral oil (vegetable or canola)
- 1/4 cup water
Instructions
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1
In a small bowl, mix 3 tbsp oyster sauce, 2 tbsp fish sauce, 2 tsp soy sauce, 2 tsp granulated sugar, and 1/4 cup water into a sauce. Set aside.
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2
Heat a wok over high heat. Add 3 tbsp neutral oil (vegetable or canola). Once shimmering, add 8 halved, seeds shaken out dried Thai chilies (or dried arbol chilies) and fry 30 seconds until they darken. Remove and set aside.
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3
Add 1.5 lbs cut into 1-in pieces boneless, skinless chicken thighs to the hot wok and stir-fry over high heat for 4-5 minutes until cooked through and lightly browned. Check that chicken reaches an internal temperature of 165°F (74°C).
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4
Add 4 cloves minced garlic cloves and 1 cut into wedges yellow onion and stir-fry 1-2 minutes until onion softens.
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5
Pour in the sauce and toss to coat. Add 2/3 cup roasted unsalted cashews and 4 cut into 1-in lengths green onions. Stir-fry 1 minute until sauce thickens. Top with fried dried chilies and serve.