As some of you may know, I already have a Thai Cashew Chicken recipe on here, but wanted to post this other version of Gai Pad Med Ma-Muang (the official name) as it’s one that definitely should be shared. And if my memory serves me right, I thought this recipe was even tastier than the original one!
- 3 tbsp canola oil, divided
- 1 lb boneless, skinless chicken breasts, thinly sliced (usually about 3-4 chicken breasts, depending on size)
- 2 1/2 tbsp Thai chili paste (Mae Pranom brand or Thai Kitchen Roasted Red Chili paste)
- 1/2 cup low-sodium chicken broth
- 1 large red bell pepper, seeded & cut into 1/2 inch pieces (I have used yellow and/or orange bell peppers)
- 1/2 large onion, cut into 1/2 inch pieces
- 1/4 cup oyster sauce
- 1 tbsp sugar
- 6 dried red chiles (such as chiles de arbol) *
- Generous 1/2 cup raw cashews, toasted
- 5 scallions, cut into 1 inch pieces
- Salt & pepper to taste
- Steamed Thai jasmine rice, or your favorite rice, for serving
- Heat 1 tbsp oil in a large skillet over medium-high heat. Add half the chicken, season with salt & pepper, and stir fry until cooked through.
- Put the chicken in a bowl & set aside. Repeat with 1 tbsp of the oil and the rest of the chicken.
- Add the remaining oil to the empty skillet & heat.
- Add the chili paste, stirring constantly to break it up for 1-2 minutes. Add the chicken broth, red bell pepper, onion, oyster sauce and sugar. Stir well and simmer for 3 minutes.
- Lower the heat to medium, return the chicken to the skillet and cook until the sauce is slightly thickened, and the vegetables are tender, about 4-5 minutes.
- Add the chiles, cashews & scallions, stir to combine and serve immediately over rice.
* If you don’t have dried chiles, sprinkle in some hot red pepper flakes as you really should have a little heat in this dish.