Thai Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Kai Med Ma Muang
Tender chicken stir-fried with roasted cashews, dried chilies, and onion in a savory-sweet oyster sauce glaze — a Thai restaurant classic that families can't get enough of.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
7 steps- 1
Heat oil in a wok over medium heat and fry the dried chilies briefly for about 20 seconds until they darken slightly and turn fragrant, then remove and set aside so they do not burn and turn bitter.
- 2
In the same oil, stir-fry the garlic for a few seconds until fragrant, then add the chicken and stir-fry over high heat until nearly cooked through.
- 3
Add the onion petals and stir-fry another minute until they begin to soften but still hold their shape.
- 4
Pour in the oyster sauce, soy sauce, fish sauce, and sugar, tossing to coat the chicken evenly in the glaze.
- 5
Stir the cornstarch slurry once more and add it to the wok, tossing quickly so the sauce thickens into a glossy coating within seconds.
- 6
Return the fried chilies to the wok along with the cashews and scallions, tossing just long enough to warm the cashews through and combine everything, about 30 seconds.
- 7
Serve immediately while the cashews are still crunchy, alongside steamed jasmine rice.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
51/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving455
Calories
36 g
Protein
14 g
Carbs
30 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Kai med ma muang is Thai cashew chicken, a Thai-Chinese stir-fry of crisp chicken, toasted cashews, and dried chilies in a savory-sweet sauce. It reflects the Chinese influence on central Thai cooking, milder and nuttier than most Thai dishes. The toasted cashews and whole dried chilies are as much about texture and aroma as flavor.
Listahan note
This version toasts the cashews and lightly crisps the chicken so every bite has texture, and keeps the sauce balanced rather than cloying.
Technique cues
- Toast the cashews separately in a dry pan or the oil until golden so they stay crunchy in the finished dish.
- Lightly coat and sear the chicken so it browns and stays juicy rather than steaming.
- Fry the whole dried chilies briefly for aroma, but pull them before they scorch and turn bitter.
Kitchen flow
- Parallel prep
- Toast the cashews and cut the chicken and vegetables while the sauce is mixed, so the stir-fry goes fast.
- Make-ahead
- Toast the cashews and mix the sauce ahead; the stir-fry is best cooked to order.
- Leftover move
- Reheat in a hot pan and spoon over fresh rice; add a few new toasted cashews for crunch.
- Cleanup rhythm
- Wipe the wok while warm and rinse the sauce bowl before the sugar sets.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
chicken
the protein
Purpose: Bite-size pieces of chicken thigh or breast carry the savory-sweet sauce.
Handling: Cut into chunks and optionally dust with cornstarch for a light crisp.
Adaptation: Shrimp or firm tofu for a different take.
cashews
the nutty crunch
Purpose: Toasted cashews give the dish its signature texture and buttery aroma.
Handling: Toast until golden and add near the end so they stay crisp.
Adaptation: Toasted almonds or peanuts for a different nut.
dried red chilies
the aromatic heat
Purpose: Whole dried chilies add smoky aroma and gentle warmth.
Handling: Fry briefly in oil for fragrance; remove before they burn.
Adaptation: A pinch of dried chili flakes for a quicker route.
oyster sauce
the savory glaze
Purpose: Oyster sauce gives the sauce body and a mellow sweetness.
Handling: Mix with soy and a little sugar before adding.
Adaptation: Mushroom stir-fry sauce for a vegetarian glaze.
onion and bell pepper
the vegetables
Purpose: Onion and pepper add sweetness and crunch to round out the stir-fry.
Handling: Cut into chunks and stir-fry until just tender-crisp.
Adaptation: Snap peas or scallion for the vegetable element.
garlic
the aromatic base
Purpose: Garlic perfumes the oil and grounds the sauce.
Handling: Mince and fry briefly before the chicken goes in.
Adaptation: Shallot alongside or instead.
Technique notes
- Add the cashews near the end so they keep their crunch rather than going soft in the sauce.
- Pull the dried chilies the second they darken; scorched chilies turn the whole dish bitter.
- Keep the sauce light and glossy so it coats the chicken without drowning the nuts and vegetables.
Ingredient swaps
- Vegetarian direction
- Use firm tofu and swap oyster sauce for mushroom stir-fry sauce with light soy.
- Nut-free direction
- Replace cashews with toasted pumpkin or sunflower seeds for crunch.
- Lower-sodium direction
- Use reduced-sodium soy and cut the oyster sauce slightly, balancing with a touch of sugar.
Serve alongside
- Jasmine rice
- Tom yum goong
- Thai cucumber relish
- Stir-fried morning glory
- Thai iced tea
- Cold coconut water
- Light lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in an airtight container up to 3 days and reheat in a hot pan. The cashews soften over time, so add fresh toasted ones when serving leftovers. The stir-fry freezes acceptably for up to a month, though the nuts lose their crunch.
Equipment
- Carbon-steel wok or wide skillet
- Small dry pan for toasting cashews
- Wide spatula
- Mixing bowl for the sauce
Make this household-aware
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