Thailand Gai Pad Med Mamuang Himapan (Cashew Chicken)
Gai pad med mamuang himapan or cashew chicken is a standard on Thai menus and is customarily very spicy. Traditional recipes call for the use of the prik chee fah, one of the hottest Thai chile peppers available. The recipe can be varied, of course, with chile peppers that are less fiery. The distinctiveness of Thai cashew chicken lies in the sauce, which consists of soy sauce, oyster sauce, Maggi seasoning, toasted sesame oil, and the ubiquitous Thai chili paste.
Recipe Servings: 2
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 Tbsp (15 ml) oyster sauce
- 1 Tbsp (15 ml) soy sauce
- 1 tsp (5 ml) Maggi seasoning
- 1 tsp (5 ml) fish sauce
- 1½ tsp (7.5 ml) sugar
- 1 heaping Tbsp (15–20 ml) nam prik pow (Thai chili paste)
- 1 tsp (5 ml) toasted sesame oil
- 14 oz (400 g) boneless, skinless chicken
- 1 Tbsp (15 ml) soy sauce
- 3–4 garlic cloves, chopped
- ½ medium onion, cut into ½-inch (1-cm) wedges
- 1 cup (150 g) straw mushrooms or beech mushrooms
- 2 prik chee fah chile peppers
- ¾ cup (110 g) cashews, roasted
- 2–3 green onions, green part only
- 7–10 fried, dried Thai (bird) chile peppers
- 3 Tbsp (45 ml) vegetable oil, divided
Directions
- Whisk together oyster sauce, soy sauce, Maggi seasoning, fish sauce, sugar, Thai chili paste, and toasted sesame oil in a bowl and set aside.
- Combine chicken and soy sauce in a large bowl and set aside.
- Pour 1 tablespoon (15 ml) vegetable oil into a large wok or skillet and heat over medium heat.
- Sear chicken on one side to a golden-brown color.
- Remove chicken from wok and set aside. The chicken will be only partially cooked at this point.
- Add 1–2 tablespoons (15–30 ml) vegetable oil, garlic, and onion to the wok.
- Sauté until garlic starts to brown.
- Add seared chicken, mushrooms, and hot Thai chile peppers to wok, tossing quickly to mix.
- Pour sauce into wok and keep stirring to finish cooking chicken.
- Add a splash of water or stock if ingredients seem too dry and begin to burn.
- When chicken is done, turn off heat and stir in cashews and green onions.
- Remove wok from heat and transfer food to a serving dish.
- Top chicken with fried, dried Thai chile peppers and serve with jasmine rice, if desired.
For Sauce:
For Chicken:
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