Thai Cashew Chicken Stir-Fry (Gai Pad Med Ma Muang)

Ingredients

• 250 g boneless skinless chicken breast
• 60 g cashews, unsalted
• 3 cloves garlic
• 1.5 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp brown sugar
• 1 tsp fish sauce(optional)
• 1 tbsp lime juice
• 1 tsp cornstarch
• 2 tbsp water
• 2 tbsp neutral oil (e.g., canola)
• 1 small red bell pepper(optional)
• 2 stalks green onion(optional)

Instructions

1. 1

   Prep (10 minutes): Slice chicken thinly. Mince garlic. If using, slice bell pepper and cut green onion into 1-inch pieces. In a small bowl, whisk soy sauce, oyster sauce, brown sugar, fish sauce (if using), lime juice, cornstarch, and water until smooth.

2. 2

   Cook (15 minutes): Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Add cashews and toast until lightly golden and fragrant, about 2–3 minutes; transfer to a plate.

3. 3

   Cook: Add remaining 1 tbsp oil. Stir-fry chicken until mostly cooked and no longer pink, about 6–7 minutes.

4. 4

   Cook: Add garlic (and bell pepper if using) and stir-fry 1 minute until fragrant and slightly tender.

5. 5

   Cook: Pour in the sauce mixture and stir until glossy and thickened, about 2–3 minutes.

6. 6

   Finish: Return cashews to the pan, toss to coat, and cook 30–60 seconds. Turn off heat and top with green onion (if using). Serve immediately.