Teresa's Recipes
Gai Pad Met Mamuang (Thai Cashew Chicken)
Gai Pad Met Mamuang is a vibrant and delicious Thai stir-fry dish that combines tender chicken breast with the rich crunch of roasted cashews, all enveloped in a savory, umami-packed sauce. This colorful dish embodies the spirit of Thai cuisine, balancing sweet, salty, and spicy flavors that dance on the palate. Traditionally served over fluffy jasmine rice, this dish will transport you straight to the bustling street markets of Bangkok, where the tantalizing aroma of freshly cooked meals fills the air. Perfect for both a quick weeknight dinner and an impressive dish for gatherings, Gai Pad Met Mamuang is a delightful exploration of Thai culinary heritage.
Ingredients
- 2, sliced (adjust to taste) Thai chili peppers
- 3, chopped Green onions
- 2 tablespoons Vegetable oil
- 1 tablespoon Sugar
- 2 tablespoons Fish sauce
- 2 tablespoons Oyster sauce
- 2 tablespoons Soy sauce
- 3 cloves, minced Garlic
- 1 medium, sliced Onion
- 1, sliced Red bell pepper
- 1 cup, roasted Cashews
- 1 pound, sliced into thin strips Chicken breast
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 420
- Fat: 18g
- Carbs: 30g
- Protein: 35g
- Sodium: 900mg
- Sugar: 5g
Instructions
- In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, and sugar until the sugar is fully dissolved. Set aside to allow the flavors to meld.
- Heat vegetable oil in a wok or large skillet over high heat until shimmering. This high heat is key to achieving that perfect stir-fry texture.
- Add the minced garlic to the hot oil and stir-fry for about 30 seconds, or until fragrant. Then, add the sliced chicken breast and cook for 4-5 minutes, stirring frequently, until the chicken is cooked through and no longer pink.
- Incorporate the sliced onion, red bell pepper, and roasted cashews into the wok. Stir-fry for another 2-3 minutes, allowing the vegetables to soften slightly while the flavors combine.
- Pour the prepared sauce mixture over the chicken and vegetables. Stir-fry for an additional 1-2 minutes, ensuring everything is well coated in the rich sauce and heated through.
- Remove from heat and garnish with chopped green onions and sliced Thai chili peppers for an extra kick of flavor and color.
- Serve hot over steamed jasmine rice or with stir-fried noodles for a complete meal.
Tips
- For an extra layer of flavor, consider marinating the chicken in a bit of soy sauce and garlic for 30 minutes before cooking.
- Feel free to add other vegetables like broccoli or snap peas for added nutrition and color.
- If you prefer a spicier kick, increase the amount of Thai chili peppers or add a dash of chili flakes to the sauce.