Thai Cashew Chicken (Gai Pad Med Mamuang Himaphan) is a flavorful stir-fry that perfectly balances the nuttiness of cashews with the heat of dried Thai chilies. With its savory, slightly sweet sauce and a touch of spice, this dish is a popular Thai favorite that stands apart from its Chinese counterpart thanks to its unique use of chili paste and black soy sauce.
Unlike the milder Chinese version, Thai Cashew Chicken is known for its bold flavor and stickiness, which comes from the chili paste and the deep umami of the oyster sauce and black soy sauce. The addition of bell peppers, onions, and a crispy texture from fried cashews makes this dish not only delicious but visually vibrant, too. While the dried Thai chilies provide heat, you can easily adjust the spice level to your liking.
Cashews are an essential ingredient in Thai cuisine, especially in the southern regions where they’re grown abundantly. This recipe from 101 Thai Dishes You Need to Try Before You Die, gives a distinctly Thai twist to the classic cashew chicken by incorporating a spicy and savory sauce made with chili paste in soybean oil and Thai black soy sauce.
Reprinted with permission from 101 Thai Dishes You Need to Try Before You Die: The Essential Recipes, Techniques and Ingredients of Thailand. Page Street Publishing Co. 2022.
Ingredients for Thai Cashew Chicken
To make this dish, you’ll need:
- Canola Oil: For frying the cashews and chilies and stir-frying the chicken and vegetables.
- Raw Cashews: The main ingredient, giving the dish its signature nutty crunch.
- Dried Thai Chilies: For heat; they are key to giving the dish its spicy kick.
- Garlic: Adds a fragrant savory base to the stir-fry.
- Chicken Breast or Boneless Thighs: Thinly sliced; chicken thigh will provide a juicier result.
- Kosher Salt and White Pepper: For seasoning the chicken and vegetables.
- Onion: Halved and sliced with the grain (Lyonnaise) to add sweetness and texture.
- Red and Green Bell Peppers: Cut into batonnet for a crunchy and colorful addition.
- Chili Paste in Soybean Oil: A savory paste that adds both heat and depth.
- Oyster Sauce: Adds richness and saltiness to the sauce.
- Black Soy Sauce: Lends a dark, slightly sweet flavor and helps create the glossy glaze.
- Cooked Jasmine Rice: For serving.
How to Make Thai Cashew Chicken
To start, heat the canola oil in a medium pan to about 350°F (175°C). Carefully drop the cashews and dried chilies into the hot oil, frying them for 1-2 minutes until the chilies turn bright red and the cashews are golden brown. Once done, drain them well, set them aside, and discard all but about 2 tablespoons (30 ml) of the oil from the pan.
Next, add the minced garlic to the same pan and cook for about 30 seconds until it becomes fragrant and lightly golden. Then, toss in the thinly sliced chicken and stir-fry for around 1 minute, searing the chicken on the outside while leaving it slightly undercooked on the inside.
Sprinkle the chicken with kosher salt and white pepper, then add the sliced onion and bell peppers. Stir-fry everything for 1-2 minutes until the onion becomes soft and lightly browned, and the peppers are tender.
Afterward, add the fried chilies and cashews back into the pan. Stir-fry everything for another minute, allowing all the ingredients to heat through and combine.
Pour in the chili paste in soybean oil, oyster sauce, and black soy sauce, and stir-fry for another minute. This will allow the sauce to coat the chicken and vegetables and reduce into a glossy glaze.
Finally, taste the dish and adjust the seasoning as needed. Serve the Thai Cashew Chicken over a bed of hot jasmine rice, and enjoy the savory, spicy, and nutty flavors in every bite!
Tips for Success
- Adjust Spice Level: If you prefer a milder dish, reduce the number of dried chilies or remove the seeds before frying. For an extra kick, add more chili paste or sriracha.
- Fry Cashews Until Golden: Be careful not to overcook the cashews when frying—they should be golden brown, not dark brown. Overcooked cashews can turn bitter.
- Customize Protein: While chicken is traditional, you can substitute with beef, pork, or tofu for a different twist.
- Use Fresh Vegetables: For the best texture and flavor, use fresh vegetables, cutting them into even pieces for uniform cooking.
- Black Soy Sauce: This is a key ingredient for authentic flavor, so try to use it if possible. If not, you can substitute with regular soy sauce, but it won’t have the same depth of flavor.
- Cashews and Chilies: If you’re sensitive to spice, adjust the amount of dried chilies or omit them entirely. If you like your dish spicy, feel free to add more chilies or a splash of chili sauce.
- Chicken Breast vs. Thighs: Chicken breast is leaner and will cook faster, while boneless chicken thighs offer more juiciness and tenderness. Both work well in this dish, so choose based on your preference.
Thai Cashew Chicken
Ingredients
- 2 cups 480 ml canola or other high-temperature cooking oil
- ½ cup 65 g raw cashews
- 6 to 8 dried Thai chilies
- 2 cloves garlic minced
- 12 oz 340 g chicken breast or boneless thigh, thinly sliced
- ½ tsp kosher salt
- Pinch white pepper
- ½ onion halved, then sliced with the grain (Lyonnaise)
- ½ red bell pepper cut into batonnet
- ½ green bell pepper cut into batonnet
- 2 tbsp 30 g chili paste in soybean oil
- 2 tbsp 30 ml oyster sauce
- 1 tbsp 15 ml Thai black soy sauce
- Cooked jasmine rice for serving
Instructions
- Add the cooking oil to a medium pan and heat to 350°F (175°C).
- Carefully drop the cashews and chilies into the oil and fry for 1 to 2 minutes,until fragrant. The chilies will turn bright red and the cashews should be golden brown. Drain them well and set aside. Discard all but about2 tablespoons (30 ml) of oil from the pan.
- To the same pan, add the garlic and cook until light brown and fragrant,about 30 seconds. Stir in the chicken and stir-fry for about 1 minute,until the outside is seared and it is cooked to about medium, but not yet fully cooked.
- Sprinkle with the salt and pepper, stir the onion and bell peppers into the pan and cook until the onion and peppers are light brown and soft, 1 to 2 minutes. Add the chilies and cashews and stir-fry for about 1 more minute until all ingredients are combined and hot.
- Pour in the chili paste in soybean oil, oyster sauce and black soy sauce and stir-fry until all the flavors combine and the sauce reduces to aglaze, about 1 minute. Taste and adjust any of the seasonings if you'd like, then serve over a bed of hot rice.
Notes
Nutrition
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