Kai Pad Med Mamuang

Method

1. Cut the chicken into bite-sized pieces and slice the pepper into thin strips, then set both aside to prepare for stir-frying.
2. Heat a wok over high heat until smoking, then add the cashews and dry-toast them for 2-3 minutes until golden, removing them from the wok and setting aside.
3. Add the chicken to the hot wok and stir-fry over high heat for 6-8 minutes until the pieces are cooked through and lightly charred at the edges.
4. Add the sliced pepper to the wok with the chicken and continue stir-frying for 3-4 minutes until the pepper is tender but still has a slight crunch.
5. Pour the fish sauce over the chicken and pepper mixture and toss everything together over high heat for 3-4 minutes, allowing the sauce to reduce and coat the ingredients.
6. Return the toasted cashews to the wok and stir-fry for a final 2-3 minutes until everything is well combined and fragrant.
7. Remove the wok from the heat and divide the stir-fry evenly among 3 plates, serving immediately while hot.