Gai Pad Med Mamuang

Seared chicken pieces coated in a glossy, syrupy brown sauce. Crunchy roasted cashews contrast with tender meat, all heightened by the heat of dried chilies.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 534
• Protein: 34 g
• Carbs: 24 g
• Fat: 31 g

Ingredients

• 500 g Chicken cutlet ( in 2cm cubes )
• 100 g Roasted salted cashews ( whole )
• 2 tbsp Corn starch ( for coating )
• 4 tbsp Peanut oil ( for frying )
• 3 piece Garlic ( minced )
• 1 piece Yellow onion ( in wedges )
• 1 piece Red bell pepper ( in squares )
• 4 piece Thai chili ( dried and halved )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( in lengths )
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1 tsp Brown sugar
• 2 tbsp Roasted chili paste (Nam Prik Pao)

Instructions

1. Preparation of elements

   Cut the chicken cutlets into regular 2 cm cubes. Slice the yellow onion into wedges and the green onions into 3 cm diagonals. Finely chop the garlic. Deseed the bell pepper and cut it into squares the size of the chicken.

2. Dusting the chicken

   Toss the chicken pieces in cornstarch. Shake off the excess: a thin film should cover the meat to ensure quick browning and a thickened sauce.

3. Searing the meat

   Heat the peanut oil in a smoking wok. Stir-fry the chicken over high heat until each side is well browned and the crust is crispy. Remove and drain on paper towels.

4. Sautéing aromatics

   In the same wok, toss in the garlic, yellow onion, bell pepper, and chilies. Stir constantly: the vegetables should color slightly while remaining firm to the bite.

5. Glazing and binding

   Return the chicken to the wok. Pour in the roasted chili paste, soy sauce, oyster sauce, fish sauce, and sugar. Add the cashew nuts. Mix vigorously until the sauce reduces and generously coats every ingredient. Finish with the green onions.

Chef's tips

• Do not overcrowd the wok: the chicken must fry, not boil in its own juices.
• The sauce is ready when it has a lacquer consistency and shines intensely.
• If using raw cashews, dry-roast them in the wok before starting.

Storage

Eat immediately to keep the crunch. Keeps for 24h in the fridge but the nuts will lose their texture.