Cashew Nut Chicken, known as Gai Phad Med Mamuang (ไก่ผัดเม็ดมะม่วงหิมพานต์) in Thai, is a popular dish that showcases the perfect harmony of flavors and textures in Thai cuisine. The dish consists of stir-fried chicken, cashew nuts, and a variety of vegetables cooked in a savory sauce, creating a delightful contrast of tender meat, crunchy nuts, and fresh vegetables.
The history of Cashew Nut Chicken can be traced back to the influence of Chinese immigrants on Thai cuisine. The stir-fry technique and the use of cashew nuts, which originated in South America but were brought to Southeast Asia by Portuguese traders, are a testament to the culinary fusion that has shaped Thai food over time. Although not as deeply rooted in Thai tradition as other dishes like Phad Thai, Gai Phad Med Mamuang has become a well-loved part of contemporary Thai cuisine due to its unique combination of flavors and textures.
The cultural impact of Cashew Nut Chicken is evident in its widespread popularity, both in Thailand and abroad. The dish can be found in local markets and street food stalls, as well as upscale restaurants, making it accessible and appealing to a wide range of people. As Thai cuisine continues to gain global recognition, Gai Phad Med Mamuang stands as a delicious example of the adaptability and diversity of flavors that make Thai food so beloved by people around the world.
Bring the delightful flavors of Thai cuisine to your home with this simple and delicious Cashew Nut Chicken (Gai Phad Med Mamuang) recipe. Tender pieces of chicken, crunchy cashews, and a flavorful sauce combine to create a dish that’s perfect for a weeknight dinner or a special occasion. Rich in taste and easy to prepare, this recipe is sure to become a favorite in your kitchen.
- 200g boneless, skinless chicken breast, thinly sliced
- 2 tbsp vegetable oil
- 1 small onion, thinly sliced
- 1 bell pepper (red or green), thinly sliced
- 2 cloves garlic, minced
- 1/2 cup unsalted roasted cashews
- 2 green onions, chopped
- Fresh cilantro, for garnish (optional)
For the sauce:
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar)
- 1 tsp cornstarch
- 2 tbsp water
- Prepare the sauce: In a small bowl, mix together the oyster sauce, soy sauce, fish sauce, palm sugar, cornstarch, and water. Stir until the sugar has dissolved and the ingredients are well combined. Set aside.
- Cook the chicken: In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced chicken and cook, stirring occasionally, until cooked through and no longer pink, about 4-5 minutes. Remove the chicken from the wok and set aside.
- Cook the vegetables: In the same wok, heat the remaining tablespoon of vegetable oil. Add the onion, bell pepper, and garlic. Stir-fry for 2-3 minutes, or until the vegetables are slightly softened and fragrant.
- Combine the ingredients: Return the cooked chicken to the wok, along with the cashews and prepared sauce. Stir-fry for an additional 2-3 minutes, ensuring that the chicken and vegetables are evenly coated with the sauce.
- Add the green onions: Stir in the chopped green onions and cook for another minute, allowing the flavors to meld together.
- Serve: Divide the Cashew Nut Chicken among the serving plates. Garnish with fresh cilantro, if desired, and serve immediately with steamed jasmine rice.
Note: Feel free to customize your Cashew Nut Chicken by adding your favorite vegetables, such as baby corn, mushrooms, or zucchini. You can also adjust the sauce ingredients to suit your preferred taste profile. Enjoy your delicious Thai meal!