Thai Cashew Chicken (Gai Pad Med Mamuang) in 25 Min

Ingredients

Chicken & marinade

600g g boneless skinless chicken breast (sliced 5 mm thick)
1 tsp tsp light soy sauce
1 tsp tsp cornstarch
1 tsp tsp neutral oil

Sauce

2 tbsp tbsp oyster sauce
1 tbsp tbsp light soy sauce
1 tsp tsp dark soy sauce (for colour)
1 tsp tsp fish sauce
2 tsp tsp palm sugar (or light brown sugar)
2 tbsp tbsp nam prik pao (Thai roasted chili paste)

Aromatics & veg

4 garlic cloves (roughly chopped)
8-10 whole dried red chilies (deseeded for less heat)
1 small yellow onion (cut into 2 cm wedges)
1 red bell pepper (cut into 2 cm squares)
4 spring onions (cut into 3 cm batons)

Cashews & finish

120g g unsalted raw cashews
2 tbsp tbsp neutral oil (divided (for cashews + stir-fry))

Instructions

The 7-step wok method

Marinate the chicken.

Toss sliced chicken with soy, cornstarch and oil. Rest 10 min while you prep everything else.

Toast the cashews.

Heat 1 tbsp oil in the cold wok over medium. Add cashews, toast 2–3 min, stirring constantly, until deep golden.

Fry the dried chilies.

Return the wok to medium heat with fresh oil. Add dried chilies, fry 20 seconds until they darken slightly and smell smoky.

Sear the chicken.

Crank the heat to maximum. When the wok smokes lightly, add the chicken in a single layer. Do not move for 45 seconds. Then stir-fry 2 minutes until 80% cooked.

Aromatics and veg.

Add garlic to the empty side. Stir 15 seconds. Add onion and bell pepper. Toss with the chicken for 90 seconds — vegetables should stay crunchy with a light char.

Sauce.

Pour the sauce mix down the hot side of the wok (not on the chicken — it needs to hit metal to bloom). Toss everything to coat. Cook 30 seconds until the sauce reduces to a glaze.

Finish.

Kill the heat. Return cashews and fried chilies. Add spring onions. Toss twice. Plate immediately over jasmine rice.