Gai Pad Med Ma Muang Gai Recipe

Slice and season chicken

Trim and slice chicken breast across the grain into 1/4" thick strips. Place in a bowl and toss with 1/2 tsp salt, 1/4 tsp white pepper and 1 tbsp cornstarch until evenly coated. Set aside to rest 10 minutes (this tenderizes and protects the meat during high-heat sautéing).

Prepare vegetables and sauce

Mince garlic and slice onion, bell peppers and carrot as described. Separate broccoli into small florets and rinse. In a small bowl whisk together 2 tbsp light soy sauce, 1.5 tbsp oyster sauce, 1 tbsp fish sauce, 1/2 tsp dark soy sauce (if using), 1 tsp sugar, 1/2 cup chicken stock (or water), 1 tsp rice vinegar, and 1 tsp cornstarch until smooth; set aside.

Toast cashews (if not roasted)

If cashews are not pre-roasted, heat a dry skillet over medium heat and toast 1/2 cup cashews, stirring, until fragrant and lightly golden, 3–4 minutes. Transfer to a plate and set aside.

Stir-fry vegetables

Heat a wok or large skillet over high heat until hot. Add 1 tbsp vegetable oil and swirl. Add half the minced garlic and stir 10–15 seconds until fragrant (do not burn). Add carrots and broccoli florets and stir-fry 2 minutes. Add onion and both bell peppers and continue stir-frying 1–2 minutes until vegetables are crisp-tender. Transfer vegetables to a plate and keep warm.

Cook chicken

Return the wok to high heat and add remaining 1 tbsp oil. When oil is shimmering, add the seasoned chicken in a single layer (you may cook in two batches to avoid crowding). Let sear undisturbed 30–45 seconds, then stir-fry 2–3 minutes until chicken is cooked through and edges are lightly browned. Add the remaining minced garlic in the last 20–30 seconds and stir until aromatic.

Combine and finish

Return the cooked vegetables to the wok with the chicken. Pour the prepared sauce over everything and stir quickly to combine. Cook 1–2 minutes until the sauce thickens and coats the chicken and vegetables. Stir in 1/2 tsp sesame oil, then taste and adjust seasoning — add a pinch of salt or 1/2 tsp sugar if needed. If sauce is too thin, mix 1/2 tsp cornstarch with 1 tbsp water and add, cooking 30–60 seconds more until glossy.

Transfer Gai Pad Med Ma Muang Gai to a serving platter. Scatter roasted cashews on top and garnish with sliced green onions and cilantro if using. Serve immediately with steamed jasmine rice.