Thai Cashew Chicken (Kai Med Ma Muang) Recipe

Kai Med Ma Muang, or Thai cashew chicken, is a popular Thai dish that is loved for its sweet, savory, and nutty flavors. It’s a stir-fry dish that combines chicken, cashew nuts, vegetables, and a delicious sauce made with oyster sauce, soy sauce, and sugar. In this recipe, we’ll show you how to make Kai Med Ma Muang from scratch, using authentic Thai ingredients and cooking methods. This dish is easy to make and can be customized to your liking, making it perfect for a quick and flavorful lunch, or weeknight dinner.

Thai Cashew Chicken (Kai Med Ma Muang) Recipe

Kai Med Ma Muang is a delicious and satisfying Thai dish that is easy to make and full of flavor. By using authentic Thai ingredients and cooking methods, you can recreate the flavors of Thailand in your own kitchen. This recipe can be customized to your liking by adjusting the amount of spice or adding your favorite vegetables. Try this recipe tonight and discover why Kai Med Ma Muang is a beloved Thai classic!

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Dinner, Lunch, Main Dishes

Cuisine Asian, Thai

Servings 4 people

Calories 437 kcal

Equipment

• Wok Or
• Large Skillet Optional
• Wooden Spoon Or
• Spatula Optional
• Cutting Board
• Knife
• Measuring Cups & Spoons
• Large Bowl For Marinating
• Serving Bowls For Serving

Ingredients

  

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• 1 lb Chicken Breasts Boneless-Skinless, Sliced Into Bite-Sized Pieces
• 1/2 cup Unsalted Cashew Nuts
• 1 Bell Pepper Any Color, Sliced
• 1 Onion Sliced
• 3 Garlic Cloves Minced
• 2 tbsp Vegetable Oil
• 2 tbsp Oyster Sauce
• 2 tbsp Soy Sauce
• 1 tbsp Sugar
• 1 tbsp Cornstarch
• 1/4 cup Water
• 4 cup Rice Cooked

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Instructions

 

• In a small bowl, mix together the oyster sauce, soy sauce, sugar, cornstarch, and water until well combined.
• In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the garlic and stir-fry for 30 seconds.
• Add the chicken to the wok and stir-fry until the chicken is cooked through and no longer pink.
• Add the bell pepper and onion to the wok and stir-fry for 2-3 minutes, until the vegetables are tender-crisp.
• Pour in the sauce mixture and stir to combine. Cook for another minute, until the sauce has thickened.
• Add the cashew nuts to the wok and stir-fry for another 30 seconds until the nuts are toasted and fragrant.
• Serve the Kai Med Ma Muang over cooked rice.

Nutrition

Serving: 0.25recipeCalories: 437kcalCarbohydrates: 47gProtein: 29gFat: 15gSaturated Fat: 3gCholesterol: 73mgSodium: 860mgFiber: 3gSugar: 7g

Keyword Cashew Chicken, chicken, Kai Med Ma Muang, thai, Thai Cashew Chicken

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