Stir-Fried Chicken with Cashews (Kai Phat Met Mamuang Himmaphan)
ไก่ผัดเม็ดมะม่วงหิมพานต์ Kai Phat Met Mamuang HimmaphanSay it: kai pat met ma-muang him-mah-pahn
This classic Thai stir-fry features tender slices of chicken, crunchy roasted cashews, and crisp bell peppers in a savory-sweet sauce. Popular throughout Central Thailand, it is a staple of home kitchens and casual eateries alike. The dish balances the rich nuttiness of toasted cashews with the umami of oyster sauce and a gentle chili heat, creating a quick, satisfying meal that is ready in minutes yet tastes restaurant-quality.
Stir-Fried Chicken with Cashews (Kai Phat Met Mamuang Himmaphan)
ไก่ผัดเม็ดมะม่วงหิมพานต์, Kai Phat Met Mamuang Himmaphan
Pronounced kai pat met ma-muang him-mah-pahn
- Serves
- 4
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Level
- Easy
Also egg-free.
Allergens: contains gluten, nuts, fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Heat a dry wok or large skillet over medium heat. Add the cashews and stir constantly until they are golden and fragrant, about 4-5 minutes. Transfer to a plate and set aside.
In a small bowl, stir together the oyster sauce, soy sauce, palm sugar, fish sauce, and white pepper until the sugar dissolves. Set the sauce aside.
Return the wok to high heat and add the vegetable oil. When the oil is shimmering, add the dried chilies and fry for 20-30 seconds until they darken and puff up. Remove and set aside with the cashews.
Add the minced garlic to the hot oil and stir-fry for 10 seconds until fragrant but not browned.
Add the sliced chicken in a single layer and let it sear undisturbed for 30 seconds, then stir-fry until the chicken is almost cooked through and no longer pink, about 2-3 minutes.
Push the chicken to one side of the wok. Add the onion and bell pepper pieces; stir-fry for 1 minute until the vegetables are just beginning to soften but still crisp.
Pour the prepared sauce over everything and toss well to coat. Continue stir-frying for another 1-2 minutes until the chicken is fully cooked and the sauce thickens slightly and clings to the ingredients.
Remove from heat. Stir in the scallions, toasted cashews, and fried chilies. Taste and adjust seasoning if needed. Serve immediately.
Regional variants
Some Bangkok versions include a splash of Chinese rice wine or replace half the chicken with shrimp. Modern home cooks sometimes add pineapple chunks for a sweet-tangy twist.
Cook's notes
- Use chicken thighs rather than breast for juicier results and better texture in a hot wok.
- Prep all ingredients before heating the wok; the stir-fry moves very quickly once it starts.
- Adjust the number of dried chilies to control heat; the fried chilies add aroma more than intense spice.
Serve with
Steamed jasmine rice and a simple cucumber salad.
Make ahead and storage
Best eaten fresh, but leftovers can be refrigerated up to 2 days and gently reheated in a hot wok with a splash of water.
