Ingredients for Gai Pad Med Mak Muey
- Cashew Nuts
- 2 tablespoons vegetable oil
- 2 green onions, thinly sliced
- 1/2 cup chicken broth
- Stir Fry Sauce
- 4 cloves garlic, minced
- Dried Small Red Chilies
- 1 tablespoon cornstarch, mixed with 2 tablespoons of water to form a slurry
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- Carrot
- Green Pepper
- Onion
- Red Pepper
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How to Make Gai Pad Med Mak Muey
- **Prep the Chicken and Veggies:** Dice the chicken into 1-inch pieces. Peel and slice the carrots. Slice the onions, bell peppers, and green onions. Mince the garlic and finely chop the chilies.
- **Stir-fry the Aromatics:** Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
- **Cook the Chicken:** Add the chicken to the pan and stir-fry until browned and cooked through (about 5-7 minutes).
- **Add Vegetables:** Add the carrots and onions to the pan. Stir-fry for 2-3 minutes until slightly softened.
- **Build the Flavor:** Add the sliced bell peppers, green onions, and chilies. Stir-fry for another 2 minutes.
- **Create the Sauce:** Pour in the chicken broth, soy sauce, fish sauce (if using), and brown sugar. Bring to a simmer.
- **Thicken the Sauce:** Slowly whisk in the cornstarch slurry until the sauce reaches your desired thickness. Stir constantly to prevent lumps.
- **Garnish and Serve:** Stir in the roasted nuts. Serve immediately over steamed rice or noodles. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
24g
Fat
15g
Carbs
5g