Make Thai Cashew Chicken at Home: Crispy Gai Pad Med Mamuang with Bell Pepper, Spring Onions and Roasted Cashews

A Thai wok dish with real character

Some dishes taste like a vacation, others like real street food vibes – and Gai Pad Med Mamuang is right in between. This Thai cashew chicken combines crunchy nuts, juicy meat and a wonderfully savory sauce that will fill your whole kitchen with aroma in just a few minutes.

Ingredients for 2–4 servings

• 400 g chicken breast or boneless chicken thighs, cut into bite-sized pieces
• 100 g unsalted cashew nuts
• 1 red bell pepper, cut into large pieces
• 1 small onion, cut into wedges
• 3 spring onions, cut into pieces about 4 cm long
• 3 cloves of garlic, finely chopped
• 4–6 dried red chilies
• 2 tbsp neutral oil for frying

For the marinade

• 1 tbsp light soy sauce
• 1 tsp cornstarch
• 1 tsp oil

For the sauce

• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1–2 tsp sugar
• 2 tbsp water

Preparation: How to make authentic Thai Cashew Chicken

First, prepare the chicken. Put the pieces into a bowl and mix them with light soy sauce, cornstarch and a little oil. This small marinade looks simple, but it makes a big difference: the meat stays juicy and later gets a tender, slightly glossy surface in the wok. Let the chicken rest for about 10 to 15 minutes while you prepare the rest.

Now is a good moment to place all ingredients within easy reach next to the stove. This is especially important for Thai wok dishes because everything moves very fast later on. Pre-cut bell pepper, onion, spring onions and garlic, and mix the sauce in a small bowl. When soy sauces, oyster sauce, sugar and water are already combined, you can fully focus on timing and heat while stir-frying.

Next, toast the cashew nuts. Heat a large pan or wok over medium heat and add the cashews without much additional fat. Toast them, stirring frequently, until they smell fragrant and turn golden. They should not become dark brown, as the flavor quickly turns bitter then. Remove them from the pan immediately so they don’t continue to cook.

Now it’s the chicken’s turn. Heat 1 tbsp of oil in the wok or in a large pan. As soon as the oil is hot, add the marinated meat and spread it out in a single layer as much as possible. Let it sear undisturbed for a short moment so it can develop some color. If you stir too early, it will rather steam than brown nicely. Fry the chicken for 3 to 5 minutes until it is lightly browned on the outside and almost cooked through. Then take it out briefly and set aside.

Add the second tablespoon of oil to the pan. Now add the dried chilies first. Toast them for just a few seconds until they puff up slightly and smell aromatic. Make sure they don’t burn – they should become fragrant, not black. Immediately after that, add garlic and onion. Stir-fry both over medium to high heat until the onion turns translucent. Translucent means: it loses its raw sharpness, becomes slightly soft and gets a silky sheen without browning too much.

Then add the bell pepper. Stir-fry it for 1 to 2 minutes so it still keeps some crunch. That’s exactly what makes a good Thai Cashew Chicken: the vegetables should not be overcooked but taste fresh, crisp and lively. Afterwards, put the chicken back into the pan.

Now pour the prepared sauce over everything. Stir quickly so that the meat and vegetables are evenly coated. After a few moments, the sauce will start to bubble gently and cling to the ingredients. That’s the right point: it shouldn’t pool as a thin liquid at the bottom of the pan, but it also shouldn’t be completely boiled away. When it coats the chicken and vegetables with a glossy layer, the consistency is just right. If it becomes too thick, add 1 additional tablespoon of water. If it’s too thin, just let everything simmer uncovered for another 30 to 60 seconds.

Finally, fold in the roasted cashew nuts and spring onions. The spring onions really only need a brief moment so they keep their fresh color. The cashews should stay crunchy and not become soft – that’s why they are added at the very end.

Serving and small tips for even more flavor

It’s best to serve Gai Pad Med Mamuang immediately, straight from the wok, together with fragrant jasmine rice. The rice catches the savory sauce perfectly and turns the dish into a complete meal. If you like it spicier, you can also slice some fresh red chili into thin rings and stir-fry it briefly with the bell pepper.

For a particularly authentic flavor, it’s worth using chicken thighs instead of breast, as they stay juicier and bring a bit more aroma. If you want to make a vegetarian version of the dish, it also works very well with tofu – just make sure to press it dry beforehand and fry it until crispy.

This Thai Cashew Chicken is just the right recipe if you want to cook Thai food without spending hours in the kitchen. It’s quick, aromatic and has that wonderful mix of salty, nutty, slightly sweet and pleasantly savory that makes you want another serving right after the first bite.

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