Thai Cashew Chicken (Gai Pad Med Mamuang)
from https://www.eatingthaifood.com/, recipe modified

Thai Cashew Chicken is not an original Thai dish; it has its origins in the Sichuan Chinese kitchen. Thai Cashew Chicken is one of many different stir fry dishes that came to Thailand from Chinese immigrants. Thai cashew chicken is typically a bit spicier than the original Chinese version. Thai's adapted the recipe to fit their local tastes by adding dried hot chilies and bell peppers.

Gai Pad Med Mamuang / chicken cashew nuts. When the recipe made it to Thailand is unknown, and it is even lesser known when the peanuts of the original Chinese recipe were replaced by cashew nuts. What we really know is, that Chicken Cashew Nuts is a well respected immigrant and does now belong to the staple dishes of the country.

The names Gai Pad Med or Gai Pad Med Ma Muang are the abbreviated versions of the full Thai name for this dish, “Gai Pad Med Ma Muang Him Ma Paan” (ไก่ผัดเม็ดมะม่วงหิมพานต์) (Gai=chicken, Pad=stir fry, Med Ma Muang Him Ma Paan=cashew nut).

FMM: This dish was flavorful, but was nothing outstanding. We would make it again.

For the chicken
200 grams (1/2 pound) chicken breast, cut into bite sized pieces
1 tablespoon cassava flour or all-purpose flour
⅓ cup natural taste cooking oil (sunflower or other oil for frying)
steamed white rice (for serving)

For the vegetable ingredients
1 tablespoon garlic, crushed (2 - 4 cloves)
½ cup yellow onions, sliced into wedges (1 small onion)
⅓ cup fresh long red chili peppers, thinly julienned (sweet peppers)
⅓ cup fresh banana chili peppers, cut in thin strips (sweet peppers)
½ cup raw cashew nuts
⅓ cup dry Thai birds eye red chilies, deep fried
⅓ cup spring onions, cut 2.5 cm (1") pieces (added at end)

For the seasoning sauce:
1 tbsp. light soy sauce
½ tbsp. dark soy sauce (sweet dark soy sauce)
½ tbsp. oyster sauce
¼ tsp. ground white pepper
pinch of salt
pinch of sugar
3 tbsp. stock or water

First mix up all the seasoning sauce ingredients in a small bowl and set aside.

Make sure you have all your garlic, onions, and fresh chilies, cut and ready.

Add about ⅓ cup of oil to a wok or frying pan, and wait until it heats up.

Fry the raw cashew nuts for about 1 minute in the hot oil until golden brown, then drain, and set aside.

In the same oil, fry the Thai dry chilies for about 1 minutes until crispy, drain, and set aside.

Dice the chicken, and mix with flour, to evenly coat it. Then again, fry in the oil for about 5 minutes until golden and crispy. Drain and set aside on a plate.

Add ½ tbsp. of oil to a wok or frying pan on medium high heat. Stir fry the garlic for a few seconds, then add the onions and stir fry until translucent.

Then add the red and green chilies and stir fry for a minute or so. You can sprinkle a few drips of water in the wok if it gets dry.

Add the seasoning sauce mixture, and stir fry until the sauce thickens and become sticky.

Add the chicken, cashew nuts, and dry chilies, and stir fry until everything is coated in the sticky sauce. You can add a few sprinkles of water if it gets too dry.

Last step is to add the green onions, stir fry for only a few seconds, then turn off the heat.

Serve with hot steamed rice.