Gai Pad Med Mamuang

INGREDIENTS

• 500g Chicken Thigh
• 100g Cashew
• 300g Jasmine Rice
• 4 cloves Garlic
• 1 Onion
• 8 Dried Red Chilli
• 1 Bell Pepper
• 4 Spring Onion
• 4 tbsp Light Soy Sauce
• 4 tbsp Oyster Sauce
• 2 tbsp Fish Sauce
• 2 tsp Sugar
• 4 tbsp Cooking Oil

STEPS

1. 1

   Rinse 300g of jasmine rice until the water runs mostly clear. Cook it according to the packet instructions, then keep covered and warm.

2. 2

   Cut 500g of chicken thigh into bite-size pieces. Keep the raw chicken on a separate board and plate, and wash hands, utensils, and surfaces with hot soapy water after handling it.

3. 3

   Prepare the stir-fry ingredients. Crush 4 cloves of garlic (minced), cut 1 onion (sliced), cut 1 bell pepper (sliced), slice 4 spring onions, and break 8 dried red chillis into shorter pieces. Mix 4 tbsp of light soy sauce, 4 tbsp of oyster sauce, 2 tbsp of fish sauce, and 2 tsp of sugar in a small bowl.

4. 4

   Heat a wok or large frying pan over medium-high heat. Add 4 tbsp of cooking oil, then stir-fry 100g of cashew for 2 to 3 minutes until lightly golden. Transfer the cashews to a clean bowl.

   ⏱ 3 min

5. 5

   Add the chicken to the hot wok in a single layer. Stir-fry for 8 to 10 minutes, turning frequently, until the thickest pieces reach 75°C for 30 seconds and the meat is opaque throughout with clear juices. Transfer the cooked chicken to a clean plate.

   ⏱ 8 min

6. 6

   Return the wok to medium-high heat. Add the onion, garlic, and dried chilli, and stir-fry for 1 minute until fragrant. Add the bell pepper and stir-fry for 2 minutes until bright and just tender.

   ⏱ 3 min

7. 7

   Return the cooked chicken to the wok and add the mixed sauce. Toss for 1 to 2 minutes until the sauce coats the chicken and lightly thickens.

   ⏱ 1 min

8. 8

   Add the toasted cashews and spring onion, toss for 30 seconds, then serve immediately with the warm jasmine rice.

   ⏱ 1 min