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Cashew Chicken | ไก่ผัดเม็ดมะม่วง [Asian Recipes]

Here is my authentic Thai Cashew Chicken recipe. Enjoy it at home with family or friends.



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Thai, Asian

Asian Recipes

Cashew Chicken Recipe

I’d like to teach you a delicious cashew chicken recipe, also known as “pad med mamuang” – ไก่ผัดเม็ดมะม่วง. You’ll learn how to make this dish from scratch and at home to taste even better than at the restaurant!

This is my Thai cashew chicken recipe, I actually used to sell food and this was one of my customer’s favorite menu items. My husband and I have been full time RV Living for close to a year now and if I can make it in my small space, I know you can make it at your home. If you like this Thai recipe I will be adding even more. Follow us as we travel around America. If you like our recipe please like and share to let me know you enjoyed it!




  • 400g (14 oz) chicken breast fillets cut into bite-sized pieces
  • 2 tbsp cornstarch
  • Vegetable oil for deep frying + 1 tbsp extra
  • 1 onion sliced
  • 1 carrot sliced
  • 1/2 cup raw cashews
  • 2 bell peppers deseeded and cut into bite-sized pieces
  • 5 dried red chilies cut into small bite-sized pieces
  • 1/4 spring onion sliced


  • 1.5 cups warm water
  • 3 tbsp white sugar
  • 1/2 tbsp salt
  • 3 tbsp vegetable oil
  • 6 cups white flour (sifted)

Step by Step Instructions

Step 1

To make the stir-fry sauce, whisk all ingredients together in a small bowl

Step 2

Fill a saucepan or wok to about 1/4 capacity with the vegetable oil. Heat over high heat. The oil is hot enough at 165°C/325°F or when a wooden spoon dipped into the oil forms small little bubbles.

Step 3

Toss the chicken with the cornstarch. Shake off the excess and carefully add the chicken to the hot oil. Cook, flipping the pieces every so often, for 3-4 minutes or until the exterior is just “sealed” but before the pieces turn golden. Transfer to a tray lined with paper to drain.

Step 4

Heat 1 tablespoon of oil in a clean wok or large frying pan over medium-high heat. Add the onion and stir-fry for half a minute. Add the cashews and dried chilies and stir-fry another half a minute or until the cashews just start to turn golden.

Step 5

Add the carrot, bell pepper and stir-fry for another 2 minutes. Then add the chicken and the stir-fry sauce and stir fry for 2-3 minutes or until the sauce is thick and glossy. Toss through the spring onions and serve.



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