Cashew Chicken ไก่ผัดเม็ดมะม่วงหิมพานต์ (gai pad med mamuang himapan)

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Serves 2

  • 400 grams boneless, skinless chicken
  • 1 Tbsp soy sauce
  • 3-4 cloves garlic, chopped
  • ½ onion, cut into 1 cm thick wedges, 2/3 cup
  • 1 cup straw mushrooms or beech mushrooms
  • 2 Prik chee fa or sub ½ red bell pepper
  • ¾ cup cashews, roasted
  • 2-3 green onions, green part only, ½ cup
  • 7-10 fried, dried Thai chilies


  • 1 Tbsp Oyster sauce
  • 1 Tbsp soy sauce
  • 1 tsp Golden Mountain sauce or Maggi Seasoning
  • 1 tsp fish sauce
  • 1 1/2 tsp sugar
  • 1 heaping Tbsp Thai chili paste “Nam Prik Pow”
  • 1 tsp toasted sesame oil


Mix chicken and soy sauce together in a bowl; set aside.

Mix all the sauce ingredients together in a bowl; set aside.

Heat a little bit of vegetable oil in a large saute pan or a wok, and when hot, sear the chicken on one side to obtain nice golden brown colour. Remove the chicken from the pan and set aside. The chicken should only be partially done at this stage.

To the same pan, add 1-2 Tbsp of vegetable oil, garlic, and onion; cook until the garlic starts to turn brown. Add the seared chicken, mushrooms and spur chilies to the pan and toss quickly to mix.

Add all the sauce ingredients to the pan and keep stirring to finish cooking the chicken. At this point, you can add a splash of water or stock if it seems too dry.

When chicken is done, turn off the heat and stir in cashews and green onions.

Pour into a serving plate and top with fried dried chilies. Serve with jasmine rice!

Note: Instead of searing the chicken, many people prefer dredging the chicken in flour and deep frying it, which you can absolutely do. However, I prefer the searing method as it is faster, less messy, and most importantly it results in a lighter and healthier dish that can be enjoyed more often!

Cashew Chicken