Thai Chicken Cashew Stir-Fry (Kai Phat Met Mamuang)
ไก่ผัดเม็ดมะม่วงหิมพานต์ kai phat met mamuang himmaphanSay it: gai pat met ma-MOO-ang him-ma-PAN
Kai phat met mamuang, or Thai chicken cashew stir-fry, is a bright, savory dish from central Thailand. Chicken slices are marinated briefly, then seared with onion, garlic and dried red chilies in a glossy oyster-and-soy sauce. Toasted cashews go in at the end so they stay crisp against the tender chicken. It is a familiar home and street-kitchen dish, often served with jasmine rice, and its appeal lies in the balance of salty, sweet, spicy and nutty flavors.
Thai Chicken Cashew Stir-Fry (Kai Phat Met Mamuang)
ไก่ผัดเม็ดมะม่วงหิมพานต์, kai phat met mamuang himmaphan
Pronounced gai pat met ma-MOO-ang him-ma-PAN
- Serves
- 4
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Level
- Medium
Also egg-free.
Allergens: contains gluten, soy, fish, shellfish, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Marinade
Stir-fry
Sauce
Method
In a bowl, toss the chicken with the soy sauce, fish sauce, cornstarch and water until evenly coated. Let stand for 10 minutes while you prepare the sauce and stir-fry ingredients.
In a small bowl, stir together the oyster sauce, soy sauce, fish sauce, sugar, water and cornstarch until the sugar and cornstarch dissolve.
Set a wok over medium heat and add 1 tbsp (15 ml) oil. Toast the cashews, stirring often, until golden and fragrant, 2-3 minutes; transfer to a plate. Add the dried chilies to the wok and stir for 20-30 seconds, until darkened and fragrant but not burned; transfer with the cashews.
Raise the heat to high and add 1 tbsp (15 ml) oil. Spread the chicken in a single layer and cook without stirring for 1 minute, then stir-fry until golden at the edges and just cooked through, 2-3 minutes. Transfer to a plate.
Add the remaining 1 tbsp (15 ml) oil, then the onion and garlic. Stir-fry for 1-2 minutes, until the onion is crisp-tender and the garlic smells fragrant but has not browned.
Return the chicken to the wok, pour in the sauce and toss over high heat for 30-45 seconds, until the sauce thickens, turns glossy and coats the chicken.
Add the toasted cashews, fried chilies and scallions; toss for 20 seconds, just to warm through. Taste and adjust with a splash of fish sauce or pinch of sugar if needed, then serve immediately.
Regional variants
Some home cooks add red bell pepper, mushrooms or pineapple for extra sweetness and color; restaurant-style versions sometimes include a spoonful of roasted chili paste (nam prik pao) for a smoky note.
Cook's notes
- Keep the wok very hot once the chicken goes in; a crowded wok steams the meat instead of searing it. Cook in two batches if your wok is small.
- Toast the cashews and fry the chilies before the main stir-fry so they stay crisp and the chilies do not scorch.
- For less heat, shake out the chili seeds or use fewer chilies; for more, tear a few pods before frying.
Serve with
Steamed jasmine rice, cucumber slices and nam pla prik (fish sauce with chopped chilies).
Make ahead and storage
Best served immediately; leftovers keep up to 2 days in the fridge and reheat well in a hot wok, with fresh cashews added at the end.
