Thai Cashew Chicken Stir-Fry (Gai Pad Med Mamuang)

Why You’ll Love This Recipe

• Fast, family-friendly stir-fry with a mild, sweet–savory sauce and just a whisper of chili aroma.
• Juicy, tender chicken and crunchy toasted cashews for unbeatable texture contrast.
• Colorful veggies cook crisp-tender in minutes—perfect for weeknights.
• Flexible: adjust sweetness, heat, and proteins to suit your crew.

Grocery List

• Produce: 1 small yellow onion, 1 red bell pepper, 1 green bell pepper, 3 garlic cloves, 2 scallions, 1 lime (optional)
• Dairy: None
• Pantry: Boneless skinless chicken thighs, raw unsalted cashews, dried Thai chilies, soy sauce, oyster sauce, fish sauce, brown sugar, rice vinegar, cornstarch, neutral oil, chicken stock or water, jasmine rice

Full Ingredients

Chicken & Marinade

• 1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
• 1 tbsp soy sauce (15 ml)
• 1 tbsp water (15 ml)
• 1 tsp cornstarch (3 g)
• 1/4 tsp baking soda (optional, for extra tenderness)
• 1/4 tsp ground white pepper

Sauce

• 2 tbsp oyster sauce (30 ml)
• 1 tbsp light soy sauce (15 ml)
• 1 tbsp fish sauce (15 ml)
• 2 tbsp chicken stock or water (30 ml)
• 1.5 tbsp packed brown sugar or palm sugar (about 18 g)
• 1 tsp rice vinegar or lime juice (5 ml)
• 1 tsp cornstarch (3 g)
• Optional: 1 tsp Thai chili paste (nam prik pao) OR 1 tsp ketchup for extra color and mild sweetness

Stir-Fry & Veg

• 3/4 cup (100 g) raw unsalted cashews
• 4–6 dried Thai chilies (leave whole for aroma; crack or slice for more heat)
• 1 small yellow onion (about 150 g), cut into 1-inch pieces
• 1 red bell pepper (about 150 g), cut into 1-inch pieces
• 1 green bell pepper (about 150 g), cut into 1-inch pieces
• 3 garlic cloves, minced (about 1 tbsp)
• 2 scallions, cut into 1-inch (2.5 cm) lengths
• 2 tbsp neutral oil (such as canola or peanut), plus 1 tsp for chilies

To Serve

• Steamed jasmine rice
• Optional: lime wedges for squeezing at the table

Step-by-Step Instructions

Step 1: Marinate the chicken

In a bowl, combine the soy sauce, water, cornstarch, baking soda (if using), and white pepper. Add the chicken and toss to coat. Marinate for 10 minutes while you prep the vegetables and sauce. This quick marinade keeps the chicken juicy and helps it sear nicely.

Step 2: Toast the cashews and crisp the chilies

Toast the cashews on a baking sheet at 325°F (160°C) for 8–10 minutes until light golden, or toast in a dry skillet over medium heat for 4–5 minutes, stirring often. Set aside. Heat 1 tsp oil in a wok or large skillet over medium-high heat. Add the dried chilies and stir 20–30 seconds until fragrant and slightly darkened; remove to a plate. Keep them mostly whole for a gentle aroma and kid-friendly heat level.

Step 3: Mix the sauce

In a small bowl, whisk together the oyster sauce, light soy sauce, fish sauce, stock/water, brown sugar, rice vinegar, and cornstarch until smooth. If using, whisk in the Thai chili paste or ketchup. Keep this by the stove—the stir-fry moves fast.

Step 4: Stir-fry the vegetables

Heat 1.5 tbsp oil in the wok over medium-high heat until shimmering. Add the onion and bell peppers; stir-fry for 2–3 minutes until crisp-tender with a few charred spots. Add the garlic and half the scallions; cook 30 seconds until fragrant. Push vegetables up the sides of the wok to clear space in the center.

Step 5: Sear the chicken

Add the marinated chicken to the center in a single layer. Let it sear undisturbed for about 1 minute, then stir-fry for 2–3 minutes until opaque and just cooked through. Keeping the heat high prevents steaming and helps the chicken brown slightly.

Step 6: Add cashews, chilies, and sauce

Return the toasted cashews and crisped chilies to the wok. Give the sauce a quick stir and pour it in. Toss everything for 45–60 seconds, just until the sauce bubbles and thickens to a glossy coat. If it thickens too quickly, splash in 1–2 tbsp water to loosen.

Step 7: Finish and serve

Turn off the heat. Fold in the remaining scallions. Taste and adjust—add a pinch more sugar for sweeter, a splash of fish sauce for savory depth, or a squeeze of lime for brightness. Serve immediately over hot jasmine rice.

Pro Tips

• Keep chilies whole for aroma without much heat; crack one or two for a mild kick, or remove seeds for ultra-mild.
• High heat is key—preheat your wok well and avoid crowding to prevent sogginess.
• Measure the sauce ahead so you can pour it in quickly when the chicken is ready.
• Unsalted cashews are best; salted will make the dish too salty once the sauces reduce.
• For extra tenderness, the optional baking soda in the marinade works wonders—just don’t exceed 15 minutes of marinating.

Variations

• Vegetarian: Swap chicken for extra-firm tofu (pressed and cubed) or king oyster mushrooms; use vegetarian “oyster” sauce and omit fish sauce (add more soy).
• Saucier and spicier: Add 1–2 tsp Thai chili paste (nam prik pao) to the sauce and 2–3 tbsp extra stock to increase volume.
• Pineapple twist: Stir in 1/2 cup pineapple chunks in Step 4 for a sweet, tangy note kids love.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat quickly in a skillet over medium heat with a splash of water to re-gloss the sauce (microwave works in a pinch, but the cashews soften). For make-ahead, marinate the chicken up to 12 hours in the fridge and mix the sauce up to 1 week ahead. Store toasted cashews at room temperature in an airtight jar to keep them crunchy. Freezing is not recommended, as peppers and cashews lose texture.

Nutrition (per serving)

Approx. 420 calories; 24 g fat; 22 g carbohydrates; 26 g protein; 2 g fiber; 10 g sugars; ~980 mg sodium. Values are estimates and will vary with brands and portion size.