Gai Pad Met Mamuang
Stir-fried chicken and cashews in a savory-sweet sauce, ready in the time it takes to steam rice.
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Cooking tools:
- Wok
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Spatula
- Serving platter
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
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