Gai Pad Med Mak Muey

Transport your taste buds to Thailand with Gai Pad Med Mak Muey, a delightful chicken stir-fry loaded with bold, irresistible flavors. This classic Thai dish combines tender pieces of chicken with crunchy roasted cashew nuts, crisp red bell peppers, and aromatic dried chilies, all tossed in a savory-sweet stir-fry sauce made with soy sauce, oyster sauce, and fish sauce. With its perfect balance of textures and flavors, this quick and easy recipe comes together in just 30 minutes, making it an ideal weeknight dinner. Serve it piping hot with a side of steamed jasmine rice for a restaurant-quality meal at home that’s sure to impress. Perfect for fans of Thai cuisine, cashew chicken recipes, or quick stir-fry dishes, Gai Pad Med Mak Muey is a must-try!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken breast
• 100 grams roasted, unsalted cashew nuts
• 1 medium red bell pepper
• 1 medium onion
• 2 stalks green onions (scallions)
• 5 pieces dried whole chilies
• 3 cloves garlic
• 2 tablespoons cooking oil (preferably vegetable or peanut oil)
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 teaspoon white sugar
• 0.5 teaspoon ground white pepper
• 2 tablespoons water

Directions

Step 1

Slice the chicken breast into thin bite-sized strips and set aside.

Step 2

Chop the red bell pepper and onion into bite-sized squares. Cut the green onions into 1-inch lengths, and finely mince the garlic.

Step 3

In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, sugar, white pepper, and water to create the stir-fry sauce. Set aside.

Step 4

Heat 1 tablespoon of cooking oil in a wok or large skillet over medium heat. Add the cashew nuts and stir-fry until they are lightly golden and fragrant, approximately 1-2 minutes. Remove them from the wok and set aside.

Step 5

In the same wok, add the dried chilies and stir-fry until they darken slightly. Be careful not to burn them. Remove them from the wok and set aside.

Step 6

Increase the heat to high and add the remaining 1 tablespoon of oil to the wok. Add the garlic and stir-fry for 20-30 seconds until aromatic.

Step 7

Add the chicken strips to the wok and stir-fry until they are cooked through and no longer pink, about 3-4 minutes.

Step 8

Add the red bell pepper and onion to the wok and stir-fry for 2-3 minutes until they are slightly tender but still crisp.

Step 9

Pour the prepared stir-fry sauce into the wok and toss everything to coat evenly. Let the sauce simmer for 1-2 minutes.

Step 10

Return the cashew nuts and dried chilies to the wok and mix well. Add the green onions and stir-fry for another 30 seconds.

Step 11

Remove from heat and transfer to a serving plate. Serve hot with steamed jasmine rice.

Nutrition Facts

Serving size	1056.9 grams (1056.9g)

Amount per serving	% Daily Value*
Calories	1845

Total Fat 90.30g	116%
Saturated Fat 17.10g	86%
Polyunsaturated Fat 0.10g
Cholesterol 425mg	142%
Sodium 4258mg	185%
Total Carbohydrate 76.50g	28%
Dietary Fiber 10.70g	38%
Total Sugars 27.30g
Protein 183.60g	367%

Vitamin D 25IU	125%
Calcium 207mg	16%
Iron 14mg	77%
Potassium 2865mg	61%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.9%

Protein: 39.6%

Carbs: 16.5%