Thai Cashew Chicken

4.88 from 8 votes

This Thai cashew chicken recipe (Gai Pad Med Mamuang) features crunchy cashews and perfectly cooked chicken, stir fried in a delicious sweet and savory sauce that tastes just like takeout!

Prep Time20

Cook Time10

Total Time30

Course: Main

Cuisine: Chinese, Thai

Servings:

Calories: 246kcal

Author: Joyce Lee

Ingredients

1 lb dark meat chicken (approx. 3 boneless chicken thighs)
¾ cup cashews
½ white onion (½ inch diced, approx. ½ cup)
½ bell pepper (½ inch diced, approx. ½ cup)
2 cloves garlic (minced, approx. 1 teaspoon)
8-10 whole dried chilies (optional)

Garnish

1 stalk green onion

Chicken Marinade

1½ teaspoons light soy sauce
1 teaspoon Shaoxing cooking wine (or dry sherry)
2 teaspoon water
1 tablespoon oil
½ teaspoon sesame oil
1 teaspoon cornstarch

Thai Cashew Chicken Sauce

1 teaspoon sugar
2 tablespoons cornstarch
1½ tablespoons light soy sauce
1½ teaspoon dark soy sauce (can substitute with light soy sauce)
1 tablespoon fish sauce
1 tablespoon Shaoxing cooking wine (or dry sherry)
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
¾ cup cold water

Instructions

Roast the Cashews (Even If They Are Already Pre-Roasted)

Preheat oven to 350F and roast ¾ cup cashews in the oven for 10-12 minutes.
At the 5 minute mark, stir it to ensure they don't sit in one spot and burn.
After they have finished roasting set them aside to cool. We will use them at the very end.

Preparation

While we are waiting for the cashew nuts to finish roasting, mince 2 cloves garlic and set aside.
Finely chop 1 stalk green onion, and set it aside for the very end.
Cut ½ bell pepper into ½ inch cubes and set them aside.
Peel and dice ½ white onion into ½ inch cubes and set them aside.

Marinate the Chicken

Cut 1 lb dark meat chicken, approx. 3 thighs) into ½ inch pieces and place it in a bowl.
**I like to keep the skin on for extra flavor, but if you don't like the texture, you can peel and discard it.
Add 1½ teaspoons light soy sauce, 1 teaspoon Shaoxing cooking wine, 2 teaspoon water, 1 tablespoon oil, ½ teaspoon sesame oil, and 1 teaspoon cornstarch into the bowl with the chicken and marinate it for 15 minutes.

Prepare the Cashew Chicken Sauce

In a small bowl, mix together 1½ tablespoons light soy sauce and 1½ teaspoon dark soy sauce with 2 tablespoons cornstarch until it has fully dissolved. This step will ensure you won't get clumps in your sauce.
*If you don't plan to serve this with rice, to offset the saltiness, use ½ tablespoon less light soy sauce.
Then mix in 1 teaspoon sugar, 1 tablespoon fish sauce, 1 tablespoon Shaoxing cooking wine, 1 tablespoon oyster sauce and 1 tablespoon hoisin sauce and stir everything together until it is smooth.
Then add in ¾ cup cold water and mix well. Set this aside for later.

Stir Fry Everything Together

In a large skillet or wok, set the heat to medium heat.
(Optional, if you are making it spicy) Once the pan is hot, add in the oil and 8-10 whole dried chilies and toast the chilies for 1 minute or until they turn dark red.
Turn the heat to medium high heat.
Add in the chicken and stir fry it for 4-5 minutes or until the chicken is fully cooked and no longer pink.
Add in the minced garlic and stir fry for 30 seconds.
Add in the onions and stir fry for 1 minute.
Push everything in the frying pan aside.
Give the sauce a quick stir in the bowl (cornstarch will settle at the bottom), then pour the sauce into the frying pan and keep stirring the sauce until it turns dark brown and thickens. (approx. 1-2 minutes)
Once the sauce is thick, mix the chicken and onion mixture into the sauce, then add in the bell peppers and stir fry for 30 seconds to 1 minute
Turn off the heat, and stir in the roasted cashews and mix until the nuts are fully coated with the sauce.
Garnish with green onions, and serve with rice!

Notes

Roasting the Cashews: Even if your cashews are labeled as roasted, I highly recommend baking them in the oven again to re-roast them. This will help to enhance their nutty flavor and make them crunchier. (I like to roast extra cashews so I can snack on them!)

Showing the difference in color between non-roasted and re-roasted cashew nuts

Salted Cashews vs. Unsalted Cashews: I like to use salted cashews because the salt gives them extra flavor, but if you are worried about sodium intake, then go with unsalted cashews.
Green Bell Peppers vs. Sweet Bell Peppers: If you use sweet bell peppers (red, yellow, or orange), the finished dish will have a sweeter flavor. If you prefer a more savory dish, use green peppers.
Cut Everything the Same Size: Try to cut the onions, bell peppers and chicken approximately the same size (½ inch pieces) so that it cooks quickly, and evenly.
Add the Cashews At the End: To keep the cashews crisp, crunchy and flavorful, toss it in to the stir fry at the very end to coat it with the sauce. Try not to cook it for more than 30 seconds, the longer you cook the cashews, the more time it will have to absorb liquids, which will make them soggy and soft.
Don't Eat the Chili Peppers: If you're using whole dried or fresh chili peppers, discard them before serving or eat around them.
Avoid Leftovers: This dish is best enjoyed the same day it's made because once you reheat it, the cashews turn soggy and soft.
Best with Rice, or Lettuce Wraps: This saucy Thai cashew chicken tastes best with rice, or as a lettuce or rice wrap. When eaten on it's own, it may be saltier, so you will need to reduce the light soy sauce amount by ½ tablespoon.

Nutrition