Dinner · 25 min · thai

Gai Pad Med Mamuang

Thai flavors, weeknight effort. Chicken breast meets cashews in a 25-minute dinner worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Chicken breast
• 1 cup Cashews
• 8 Dried chilies
• 2 Bell peppers
• 1 Onion
• 3 tbsp Oyster sauce
• 1 tbsp Fish sauce
• 1 tbsp Palm sugar
• 4 Scallions

Steps

1. Toast the cashews in a dry wok until golden and fragrant, about 4 minutes; set aside — they finish the dish, not cook in it.
2. Sear the chicken in smoking-hot oil 5 minutes until golden; remove before it overcooks.
3. Flash-fry the dried chilies 20 seconds until darkened and fragrant; they perfume the oil for everything after.
4. Stir-fry the onion and peppers 2 minutes until crisp-tender, then return the chicken.
5. Add oyster sauce, fish sauce, palm sugar, and a splash of water; toss 2 minutes until glazed.
6. Fold in the cashews and scallions off the heat so the nuts stay crunchy.
7. Serve over jasmine rice; the sweet-salty glaze against the rich cashews is pure Thai-Chinese comfort.

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