Thai Cashew Chicken – Take 2

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!

Thai Cashew Chicken (Gai Pad Med Ma-Muang)


  • 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


  1. 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.
  2. Put the chicken in a bowl & set aside. Repeat with 1 tbsp of the oil and the rest of the chicken.
  3. Add the remaining oil to the empty skillet & heat.
  4. 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.
  5. 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.
  6. 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.

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