Gai Pad Met Mamuang

Ingredients

• 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
• 1 cup roasted cashews
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 6 dried Thai chiles, halved and seeds shaken out
• 1 onion, cut into wedges
• 1 red bell pepper, cut into 1-inch pieces
• 4 green onions, cut into 1-inch pieces
• 3 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon granulated sugar
• 2 tablespoons water
• 4 cups cooked jasmine rice, for serving

Method

1. 1

   In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, sugar, and water until the sugar dissolves.

2. 2

   Cut the chicken into bite-sized pieces and set aside with the prepared cashews, garlic, chiles, onion, bell pepper, and green onions.

3. 3

   Heat the vegetable oil in a large skillet or wok over high heat until shimmering.

4. 4

   Add the garlic and dried chiles and stir-fry until fragrant, about 30 seconds.

   0:30 · Stir-fry garlic and chiles
5. 5

   Add the chicken and stir-fry until no longer pink, about 5 minutes.

   5:00 · Cook chicken
6. 6

   Add the onion and bell pepper and stir-fry until just starting to soften, about 3 minutes.

   3:00 · Cook vegetables
7. 7

   Pour in the sauce mixture and toss to coat everything evenly.

8. 8

   Add the cashews and green onions and stir-fry until the sauce thickens slightly and coats the chicken, about 2 minutes.

   2:00 · Finish stir-fry
9. 9

   Remove from heat and serve immediately over jasmine rice.