Kai Phat Met Mamuang Himmaphan

Kai Phat Met Mamuang Himmaphan (Thai Chicken with Cashew Nuts)

A classic Thai stir-fry of tender chicken pieces, roasted cashews, and crisp vegetables in a savory-sweet sauce balanced with oyster sauce, soy, and a touch of sugar. Served over jasmine rice, it is a beloved everyday dish in Thailand.

Prep

20 min

Cook

10 min

Total

30 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •500 g (1.1 lb) boneless skinless chicken thighs, breasts work but are less juicy
• •150 g (5¼ oz (about 1 cup)) raw cashew nuts, unsalted; toasted in a dry pan until golden
• •3 tbsp vegetable oil, for stir-frying
• •5 cloves garlic, smashed and chopped
• •5 whole dried red chilies, Thai long chilies; seed for milder heat
• •1 medium yellow onion, cut into 2 cm wedges
• •1 small red bell pepper, cut into 2 cm squares
• •1 small green bell pepper, cut into 2 cm squares
• •120 g (4¼ oz (1 cup)) fresh pineapple chunks, optional but traditional in some versions
• •4 spring onions spring onions, cut into 2 cm pieces
• •1 tbsp soy sauce, Thai or light Chinese soy
• •1 tbsp dark soy sauce
• •2 tbsp oyster sauce
• •1 tsp sugar, palm sugar preferred
• •1 tsp white pepper, ground
• •60 ml (¼ cup) water or chicken stock, to help sauce cling
• •1 tsp cornstarch, mixed with 2 tsp water to slurry, optional

Steps

1. 1 Cut the chicken into bite-sized pieces about 2 cm. Pat dry with paper towels so it sears rather than steams in the wok.
2. 2 Toast the cashews in a dry wok or skillet over medium heat, stirring often, until golden and fragrant, about 3 minutes. Remove and set aside.
3. 3 Combine the soy sauces, oyster sauce, sugar, white pepper, and water or stock in a small bowl. If using, stir the cornstarch slurry separately.
4. 4 Heat the oil in a wok over high heat until it just begins to smoke. Add the garlic and dried chilies and stir-fry 10 to 15 seconds until fragrant but not browned.
5. 5 Add the chicken in a single layer and stir-fry 2 to 3 minutes, tossing, until the pieces are opaque on the outside and nearly cooked through.
6. 6 Add the onion and bell peppers. Stir-fry 1 to 2 minutes so they stay crisp-tender. If using pineapple, add it now.
7. 7 Pour the sauce mixture around the edge of the wok and toss to coat. Cook 30 seconds, then stir in the cornstarch slurry if using; the sauce should lightly glaze the chicken in about 15 seconds.
8. 8 Toss in the toasted cashews and spring onions, give one final toss, and remove from heat.
9. 9 Safety check: chicken must reach an internal temperature of 75°C (165°F) at the thickest piece; the juices should run clear and no pink remain.
10. 10 Serve immediately over steamed jasmine rice, with optional prik nam pla (fish sauce with chilies and lime) on the side.