Bangkok Cashew Chicken Supper

1. FINAL MENU

Bangkok Cashew Chicken Supper

• Cuisine type: Thai
• Serve time: 17:00

A well-made cashew chicken dish earns its place at the table through contrast: tender chicken lacquered in a savoury sauce, sweet shallots and red pepper kept bright in the wok, and cashews toasted enough to bring depth without losing their delicate crunch. Steamed jasmine rice gives the sauce a proper canvas, while the cool vinegar-bright cucumber salad provides the clean, crisp counterpoint that makes each bite feel newly balanced.

• Thai Cashew Chicken (Gai Pad Med Mamuang)
• Steamed Jasmine Rice (Khao Hom Mali)
• Thai Cucumber Salad (Ajat)

2. FULLY EXECUTABLE RECIPES

Thai Cashew Chicken (Gai Pad Med Mamuang)

Equipment

• 14-inch flat-bottomed wok or 14-inch skillet
• Wok spatula or heatproof silicone spatula
• Medium bowl
• Small bowl
• Instant-read thermometer
• Chef’s knife and cutting board
• Measuring cups and spoons

Ingredients

• 2 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon cornstarch
• 1/4 teaspoon ground black pepper
• 2 tablespoons neutral oil
• 4 garlic cloves, thinly sliced
• 2 medium shallots, thinly sliced
• 1 red bell pepper, cut into 1-inch pieces
• 2 dried Thai chiles, broken in half
• 1 cup roasted unsalted cashews
• 3 tablespoons oyster sauce
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon fish sauce
• 2 teaspoons granulated sugar
• 1/4 cup water

Practical substitutions:

• Substitute 1/2 teaspoon crushed red pepper flakes for the 2 dried Thai chiles.
• Substitute 2 tablespoons hoisin sauce plus 1 tablespoon low-sodium soy sauce for the oyster sauce.

Cooking / Baking

• Cook over high heat.
• Chicken must reach an internal temperature of 165°F.
• Total cook time: 14 minutes.

Instructions

1. In the medium bowl, toss the chicken with the cornstarch and black pepper until every piece is lightly coated.
2. In the small bowl, whisk together the oyster sauce, soy sauce, fish sauce, sugar, and water until the sugar is mostly dissolved.
3. Heat the wok over high heat for 2 minutes. Add 1 tablespoon of the oil and swirl to coat.
4. Add half of the chicken in one even layer. Cook for 2 minutes without moving it, then stir-fry for 2 more minutes until browned but not fully cooked through. Transfer the chicken to a clean bowl.
5. Add the remaining 1 tablespoon oil. Repeat with the remaining chicken: cook for 2 minutes without moving, then stir-fry for 2 minutes. Return the first batch of chicken to the wok.
6. Add the garlic, shallots, bell pepper, and dried Thai chiles. Stir-fry for 2 minutes, keeping the vegetables bright and lightly softened.
7. Pour in the sauce and add the cashews. Stir-fry for 2 minutes, until the sauce coats the chicken and the thickest chicken pieces register 165°F.
8. Serve immediately with the rice and cucumber salad.

Steamed Jasmine Rice (Khao Hom Mali)

Equipment

• 3-quart saucepan with a tight-fitting lid
• Fine-mesh sieve
• Fork
• Measuring cups and spoons

Ingredients

• 2 cups jasmine rice
• 3 cups water
• 1/2 teaspoon kosher salt

Cooking / Baking

• Cook covered over low heat.
• Total cook time: 25 minutes, including the covered rest.

Instructions

1. Place the rice in the fine-mesh sieve and rinse under cold water for 30 seconds.
2. Add the rinsed rice, water, and salt to the 3-quart saucepan.
3. Bring to a full boil over high heat.
4. Once boiling, cover tightly, reduce the heat to low, and cook for 15 minutes. Do not lift the lid.
5. Remove the saucepan from the heat and leave it covered for 10 minutes.
6. Fluff the rice with a fork immediately before serving.

Thai Cucumber Salad (Ajat)

Equipment

• Medium bowl
• Small bowl
• Whisk
• Chef’s knife and cutting board
• Measuring cups and spoons

Ingredients

• 2 English cucumbers, thinly sliced
• 1 medium shallot, thinly sliced
• 1/4 cup rice vinegar
• 2 tablespoons granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 cup loosely packed fresh cilantro leaves

Practical substitutions:

• Substitute 6 small Persian cucumbers for the English cucumbers.
• Substitute 2 tablespoons finely sliced red onion for the shallot.

Cooking / Baking

• No-cook.
• Total cook time: 0 minutes.

Instructions

1. Place the cucumbers, shallot, and cilantro in the medium bowl.
2. In the small bowl, whisk the rice vinegar, sugar, and salt until the sugar is dissolved.
3. Pour the dressing over the cucumber mixture 4 minutes before serving.
4. Toss thoroughly and serve immediately.

3. LINEAR TIMELINE (16:20–17:00)

• 16:20: [Steamed Jasmine Rice] Rinse the rice; combine it with 3 cups water and 1/2 teaspoon salt in the 3-quart saucepan; bring to a boil over high heat.
• 16:25: [Steamed Jasmine Rice] Cover the boiling rice, reduce heat to low, and cook for 15 minutes without lifting the lid.
• 16:25: [Thai Cashew Chicken] Cut the chicken, garlic, shallots, bell pepper, and dried Thai chiles; toss the chicken with cornstarch and black pepper.
• 16:35: [Thai Cashew Chicken] Whisk together the oyster sauce, soy sauce, fish sauce, sugar, and 1/4 cup water.
• 16:40: [Steamed Jasmine Rice] Remove the covered rice from the heat and let it rest, covered, for 10 minutes.
• 16:40: [Thai Cucumber Salad] Slice the cucumbers and shallot; pick the cilantro leaves; place them together in the medium bowl.
• 16:46: [Thai Cashew Chicken] Heat the wok over high heat for 2 minutes.
• 16:48: [Thai Cashew Chicken] Add 1 tablespoon oil and cook the first half of the chicken for 4 minutes; transfer it to a clean bowl.
• 16:50: [Steamed Jasmine Rice] Fluff the rice with a fork; cover loosely to keep warm.
• 16:52: [Thai Cashew Chicken] Add the remaining 1 tablespoon oil and cook the second half of the chicken for 4 minutes.
• 16:54: [Thai Cucumber Salad] Whisk the vinegar, sugar, and salt; pour over the cucumber mixture and toss.
• 16:56: [Thai Cashew Chicken] Return the first chicken batch to the wok; add garlic, shallots, bell pepper, and dried Thai chiles; stir-fry for 2 minutes.
• 16:58: [Thai Cashew Chicken] Add the sauce and cashews; stir-fry for 2 minutes until the chicken reaches 165°F and the sauce coats it.
• 17:00: [Thai Cashew Chicken, Steamed Jasmine Rice, Thai Cucumber Salad] Serve all components immediately.

4. CONSOLIDATED SHOPPING LIST

Produce

• Garlic — 4 cloves
• Shallots — 3 medium ⁺
• Red bell pepper — 1
• English cucumbers — 2
• Fresh cilantro leaves — 1/4 cup

Meat / Seafood

• Boneless, skinless chicken thighs — 2 1/4 pounds

Dry Goods / Pantry

• Jasmine rice — 2 cups
• Water — 3 1/4 cups ⁺
• Kosher salt — 1 teaspoon ⁺
• Cornstarch — 1 tablespoon
• Ground black pepper — 1/4 teaspoon
• Neutral oil — 2 tablespoons
• Dried Thai chiles — 2
• Roasted unsalted cashews — 1 cup
• Oyster sauce — 3 tablespoons
• Low-sodium soy sauce — 2 tablespoons
• Fish sauce — 1 tablespoon
• Granulated sugar — 2 tablespoons plus 2 teaspoons ⁺
• Rice vinegar — 1/4 cup
• Crushed red pepper flakes — 1 teaspoon ⁰

5. NOTES & ASSUMPTIONS

• Optional table-side item: crushed red pepper flakes for adults who want additional heat.
• The tightest execution window is 16:48–17:00: two chicken batches, the final wok sauce, and the cucumber dressing must all land close to service so the chicken stays glossy, cashews stay crisp, and salad stays crunchy.
• Keep the sauce measured and vegetables cut before heating the wok; use high heat and do not crowd either chicken batch.
• You can start as late as 16:20 for a 17:00 serve.