Name: Spicy Thai Chicken and Cashew Nut Stir-fry (Gai Pad Med Mamuang)
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 1 lbs Chicken breast (diced); 0.5 cup Roasted cashews; 4 pieces Dried chilies (rehydrated, seeds removed, sliced); 0.5 whole Onion (diced); 1 cup Bell peppers (mixed colors, diced); 0.5 cup Mushrooms (sliced); 0.25 cup Spring onion (sliced); 3 cloves Garlic (minced); 2 tbsp Oyster sauce; 1 tbsp Soy sauce; 1 tsp Sugar; 1 tsp Rice vinegar; 0.25 cup Chicken stock; 1 tsp Cornstarch (mixed with 1 tbsp water); 2 tbsp Vegetable oil

Spicy Thai Chicken and Cashew Nut Stir-fry (Gai Pad Med Mamuang)

DinnerHigh-ProteinQuick & Easy

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Chicken breast (diced)	1 lbs	172	32g	0g	4g
Roasted cashews	0.5 cup	131	4g	7g	11g
Dried chilies (rehydrated, seeds removed, sliced)	4 pieces	4	0g	1g	0g
Onion (diced)	0.5 whole	7	0g	2g	0g
Bell peppers (mixed colors, diced)	1 cup	13	1g	3g	0g
Mushrooms (sliced)	0.5 cup	4	1g	1g	0g
Spring onion (sliced)	0.25 cup	3	0g	1g	0g
Garlic (minced)	3 cloves	4	0g	1g	0g
Oyster sauce	2 tbsp	6	0g	1g	0g
Soy sauce	1 tbsp	4	1g	0g	0g
Sugar	1 tsp	5	0g	1g	0g
Rice vinegar	1 tsp	0	0g	0g	0g
Chicken stock	0.25 cup	7	1g	1g	0g
Cornstarch (mixed with 1 tbsp water)	1 tsp	3	0g	1g	0g
Vegetable oil	2 tbsp	80	0g	0g	9g

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Chicken breast (diced)	1 lbs	172	32g	0g	4g
Roasted cashews	0.5 cup	131	4g	7g	11g
Dried chilies (rehydrated, seeds removed, sliced)	4 pieces	4	0g	1g	0g
Onion (diced)	0.5 whole	7	0g	2g	0g
Bell peppers (mixed colors, diced)	1 cup	13	1g	3g	0g
Mushrooms (sliced)	0.5 cup	4	1g	1g	0g
Spring onion (sliced)	0.25 cup	3	0g	1g	0g
Garlic (minced)	3 cloves	4	0g	1g	0g
Oyster sauce	2 tbsp	6	0g	1g	0g
Soy sauce	1 tbsp	4	1g	0g	0g
Sugar	1 tsp	5	0g	1g	0g
Rice vinegar	1 tsp	0	0g	0g	0g
Chicken stock	0.25 cup	7	1g	1g	0g
Cornstarch (mixed with 1 tbsp water)	1 tsp	3	0g	1g	0g
Vegetable oil	2 tbsp	80	0g	0g	9g

Directions

Step 1
In a small bowl, whisk together oyster sauce, soy sauce, sugar, rice vinegar, chicken stock, and cornstarch slurry. Set aside.
Step 2
Heat 1 tbsp oil in a wok over high heat. Add minced garlic and sliced dried chilies. Stir-fry for 30 seconds until fragrant and chilies are slightly darkened. Be careful not to burn.
Step 3
Add diced chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove chicken and aromatics from the wok and set aside.
Step 4
Add remaining 1 tbsp oil to the wok. Add diced onion, bell peppers, and mushrooms. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
Step 5
Return chicken and aromatics to the wok. Pour in the prepared sauce. Stir continuously until the sauce thickens and coats all ingredients.
Step 6
Stir in roasted cashews and sliced spring onion. Toss briefly and serve immediately with jasmine rice.