Jan

This stir-fried cashew chicken (gai pad med mamuang himmaphan) from Bangkok is so tasty and savory. Please don’t skip the step of stir-frying the cashews. They may be roasted but toasting them browns them more and brings out their sweet nuttiness.

INGREDIENTS

3 tablespoons soy sauce, divided

2 tablespoons all-purpose flour

Kosher salt and ground black pepper

1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 3/4-to-1-inch pieces (I used chicken breasts because that’s what I had on hand)

1 1/2 tablespoons Thai chili paste

1 1/2 tablespoons white sugar

1 tablespoon oyster sauce

5 tablespoons grapeseed or other neutral oil, divided

1 cup roasted cashews 6 dried arbol chiles (optional)

6 medium garlic cloves, minced

3/4 to 1 1/4 teaspoons red pepper flakes

1 medium red onion, cut into 1-inch pieces

1 bunch scallions, cut into 1-inch lengths

DIRECTIONS

  • In a medium bowl, combine 1 tablespoon of the soy sauce, the flour, 2 tablespoons of water, 1/4 teaspoon salt, and 1 teaspoon of black pepper, and whisk until smooth. Add the chicken and toss to coat, set aside.
  • In a small bowl, combine the remaining 2 tablespoons soy sauce, chili paste, sugar, oyster sauce and 3 tablespoons water, then whisk until the sugar dissolve; set the sauce aside.
  • In a 12- to 14-inch wok or 12-inch skillet over medium high, heat 1 tablespoon of the remaining oil until shimmering. Add the cashews and arbol chiles (if using); cook, stirring until the nuts are fragrant and browned, 1 to 2 minutes. Transfer to a small bowl and set aside. Wipe out the pan.
  • Set the pan over high and heat 1 tablespoon of the remaining oil until barely smoking swirl to coat. Add half of the chicken mixture; cook, stirring intermittently and scraping up any browned bits, until all well browned, 2 to 3 minutes, then transfer to another medium bowl. Using 1 tablespoon of the remaining oil, cook the remaining chicken mixture in the same way and transfer to the bowl with the first batch.
  • Return the pan to medium-high heat and add the remaining 2 tablespoons oil. garlic, and pepper flakes; cook, stirring, until the garlic is golden brown, about 30 seconds. Add the onion and cook, stirring and scraping, until just beginning to brown, 1 to 2 minutes. Stir in the chicken and accumulated juices, then pour the sauce mixture down the sides of the pan. Cook, stirring and scraping, until the sauce thickens slightly and coats the chicken and onion, 1 to 2 minutes. Stir in the scallions and cashews with arbol chiles; cook, stirring, until the scallions are just wilted, about 30 seconds. Remove from the heat. Taste and season with salt and black pepper.

I loved this dish and will definitely be preparing it again.

Bon Appetit 😋