Gai Pad Med Mak Muey
Transport your taste buds to Thailand with Gai Pad Med Mak Muey, a delightful chicken stir-fry loaded with bold, irresistible flavors. This classic Thai dish combines tender pieces of chicken with crunchy roasted cashew nuts, crisp red bell peppers, and aromatic dried chilies, all tossed in a savory-sweet stir-fry sauce made with soy sauce, oyster sauce, and fish sauce. With its perfect balance of textures and flavors, this quick and easy recipe comes together in just 30 minutes, making it an ideal weeknight dinner. Serve it piping hot with a side of steamed jasmine rice for a restaurant-quality meal at home that’s sure to impress. Perfect for fans of Thai cuisine, cashew chicken recipes, or quick stir-fry dishes, Gai Pad Med Mak Muey is a must-try!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 100 grams roasted, unsalted cashew nuts
- 1 medium red bell pepper
- 1 medium onion
- 2 stalks green onions (scallions)
- 5 pieces dried whole chilies
- 3 cloves garlic
- 2 tablespoons cooking oil (preferably vegetable or peanut oil)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon white sugar
- 0.5 teaspoon ground white pepper
- 2 tablespoons water
Instructions
Slice the chicken breast into thin bite-sized strips and set aside.
Chop the red bell pepper and onion into bite-sized squares. Cut the green onions into 1-inch lengths, and finely mince the garlic.
In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, sugar, white pepper, and water to create the stir-fry sauce. Set aside.
Heat 1 tablespoon of cooking oil in a wok or large skillet over medium heat. Add the cashew nuts and stir-fry until they are lightly golden and fragrant, approximately 1-2 minutes. Remove them from the wok and set aside.
In the same wok, add the dried chilies and stir-fry until they darken slightly. Be careful not to burn them. Remove them from the wok and set aside.
Increase the heat to high and add the remaining 1 tablespoon of oil to the wok. Add the garlic and stir-fry for 20-30 seconds until aromatic.
Add the chicken strips to the wok and stir-fry until they are cooked through and no longer pink, about 3-4 minutes.
Add the red bell pepper and onion to the wok and stir-fry for 2-3 minutes until they are slightly tender but still crisp.
Pour the prepared stir-fry sauce into the wok and toss everything to coat evenly. Let the sauce simmer for 1-2 minutes.
Return the cashew nuts and dried chilies to the wok and mix well. Add the green onions and stir-fry for another 30 seconds.
Remove from heat and transfer to a serving plate. Serve hot with steamed jasmine rice.
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1064 mg | 46% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 6.4 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 729 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
