Entree: Thailand – Royal Thai Cuisine – ไก่ผัดเม็ดมะม่วง ➤ Kai Phad Med Mamuang (Stir-fried chicken with roasted cashew nuts in a savory-sweet Thai sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 1 lb (454 g) boneless skinless chicken thighs, cut into bite-sized pieces
- 3 tbsp (45 ml) vegetable oil
- 3/4 cup (100 g) roasted unsalted cashew nuts
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 1 small red bell pepper, sliced into strips
- 1 small green bell pepper, sliced into strips
- 2–4 dried red chilies, torn (optional, adjust to heat preference)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 g) palm sugar or light brown sugar
- 2 tbsp (30 ml) chicken stock or water
- 1 tsp (2.5 g) cornstarch mixed with 1 tbsp (15 ml) water
- 2 scallions, cut into 1-inch (2.5 cm) lengths
- 1/4 cup (15 g) fresh cilantro leaves (optional, for garnish)
- White pepper, a pinch

Instructions

1. Combine the soy sauce, oyster sauce, fish sauce, palm sugar, and chicken stock in a small bowl; stir until the sugar dissolves and set aside.
2. Heat a wok or large skillet over high heat until very hot, then add 1 tbsp (15 ml) of the oil and toss in the cashew nuts; stir-fry quickly until golden, remove and set aside.
3. Add the remaining 2 tbsp (30 ml) oil to the wok, add the minced garlic and sliced shallots, and stir-fry until fragrant, about 30 seconds.
4. Add the chicken pieces and stir-fry over high heat until the exterior is sealed and nearly cooked through, about 3–4 minutes.
5. Add the bell peppers and dried chilies, stir-frying another 1–2 minutes until peppers are crisp-tender.
6. Pour the sauce mixture into the wok and bring to a simmer; stir to coat the ingredients and cook for 1 minute.
7. Stir in the cornstarch slurry to thicken the sauce slightly, then return the toasted cashews and add the scallions; toss everything together for 30 seconds.
8. Sprinkle with a pinch of white pepper, garnish with cilantro if using, and serve immediately with steamed jasmine rice.