Authentic Thai Chicken Stir Fry With Cashew Nuts, Quick & Delicious
This week’s featured recipe is a beloved Thai classic: Gai Pad Med Mamuang, also known as Thai Chicken with Cashew Nuts. This vibrant stir-fry dish is the perfect balance of savory, sweet, and spicy, showcasing the rich culinary tradition of Thailand in a way that’s both accessible and incredibly satisfying. Whether you’re new to Thai cooking or a seasoned home chef, this dish is a must-try.
Ingredients
To prepare Gai Pad Med Mamuang, you’ll need the following:
- 400g (about 14 oz) boneless chicken breast or thigh, cut into bite-sized pieces
- 1 cup unsalted roasted cashew nuts
- 1 red bell pepper, sliced thinly
- 1 green bell pepper, sliced thinly
- 1 small onion, sliced
- 2–3 dried red chilies (adjust for spice tolerance)
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar (palm sugar preferred)
- 2 tablespoons water
- A pinch of white pepper
- Spring onions and coriander for garnish
Method of Preparation
Start by heating the oil in a wok or large skillet over medium-high heat. Add the garlic and dried chilies, stir-frying briefly until fragrant but not burnt. Immediately add the chicken pieces and stir-fry until the meat is cooked through and lightly golden on the edges. Add the onion and bell peppers, and continue to stir-fry for another 2–3 minutes until the vegetables are just tender yet crisp.
Next, stir in the oyster sauce, soy sauce, fish sauce, sugar, and a splash of water. Toss everything together so the chicken and vegetables are coated in the glossy, flavorful sauce. Finally, add the cashew nuts and stir-fry for another minute, allowing them to absorb the sauce while still maintaining their crunch.
Serving and Garnishment
Serve Gai Pad Med Mamuang hot over a bed of steamed jasmine rice, which helps soak up the savory sauce and balances the dish’s strong flavors. Garnish generously with chopped spring onions and fresh coriander for a burst of color and added freshness. A few lime wedges on the side can also enhance the dish with a zesty kick.
Accompaniment Drink
To complement this dish, a Thai iced tea (Cha Yen) makes a perfect accompaniment. The sweet, milky tea—with its subtle notes of star anise and vanilla—helps cool down the palate and contrasts beautifully with the spicy and savory tones of the stir-fry. Alternatively, a chilled glass of Riesling or a light lager beer also pairs wonderfully with the rich flavors of the dish.
RECIPE COURTESY OF THAI CHI BY SAROVA STANLEY HOTEL, NAIROBI KENYA
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