🥜 Cashew chicken (gai pad med mamuang)

Name: Cashew chicken (gai pad med mamuang)
Total time: 25 min
Yield: 4
Cuisine: Thailand
Ingredients: 500 g chicken breast or thigh, sliced; 100 g roasted unsalted cashews; 1 onion, cut into wedges; 1 red and 1 green bell pepper, cut into chunks; 4–6 dried red chilies, cut into pieces; 3 garlic cloves, chopped; 3 tbsp oyster sauce; 1 tsp sugar, 2 tbsp water; 2 tbsp oil

Origin: Thailand

438kcal

per serving · 250 g

175kcal

per 100 g

35 gProtein14 g / 100 g

25 gFat10 g / 100 g

18 gCarbs7 g / 100 g

Gai pad med mamuang is a Thai stir-fry of chicken with roasted cashew nuts, onion, bell pepper and crisp dried chilies, glazed in a savoury-sweet oyster sauce. It is cooked fast in a very hot wok so the vegetables keep their crunch and the cashews stay crisp. Mild by Thai standards, it is a popular order with jasmine rice.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb7 g carbs per 100 g

✓

High protein14 g protein per 100 g — 32% of the calories

Not vegetarianbecause of: chicken, oyster sauce

Not veganbecause of: chicken, oyster sauce

Contains glutenbecause of: oyster sauce

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Soy ⚠ Tree nuts ⚠ Molluscs

What it is made of

chickencashewschili pepperonionbell pepperoyster sauce

Recipe

4 servings25 min

Ingredients

500 g chicken breast or thigh, sliced
100 g roasted unsalted cashews
1 onion, cut into wedges
1 red and 1 green bell pepper, cut into chunks
4–6 dried red chilies, cut into pieces
3 garlic cloves, chopped
3 tbsp oyster sauce
1 tsp sugar, 2 tbsp water
2 tbsp oil

Method

Fry the dried chilies briefly in the hot oil until crisp, then lift them out.
Add the garlic, then the chicken, and stir-fry over high heat until just cooked.
Add the onion and peppers and stir-fry for 2 minutes.
Stir in the oyster sauce, sugar and water and toss until glossy.
Add the cashews and chilies, toss once more and serve with rice.

How to make it lighter

Cashews are energy-dense: use 15–20 g per portion instead of a large handful.
Use chicken breast and only 1 tbsp oil in a non-stick wok — 1 tbsp oil ≈ 120 kcal.
Double the peppers and onion to make a larger plate with fewer calories per bite.

History

Cashew chicken is a staple of Thai restaurants and food stalls and reflects the strong Chinese influence on Thai stir-frying. Cashew trees are grown in southern Thailand, and the dish is now one of the most familiar Thai plates abroad.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →