Yield: 1 servings
Measure | Ingredient |
---|---|
2 tablespoons | Vegetable oil |
15 smalls | Dried red chilies |
¾ pounds | Chicken breast, boned -- |
\N \N | Skinned in 1/2 in st |
1 small | Onion, peeled -- cut into |
\N \N | Wedges |
1 tablespoon | Fish sauce |
1 teaspoon | Soy sauce |
½ teaspoon | Sugar |
½ cup | Dry-roasted -- salted |
\N \N | Cashews |
Heat wok over medium heat, add oil. Add chilies and stir fry 1 minute. They should blacken but not burn. Remove with slotted spoon and set aside.
Inrease the heat to med-high , add the chicken and stir fry until cook through, about 2 minutes. Add the onion and stir fry 1 minute. Add fish sauce, soy sauce and sugar and continue frying 1 minute. Add the cashews and reserved chilies and stir well. Transfer to a platter and serve hot or warm. Subj: GAI PAHT MEHT MAMUANG HIMAPAHN 92-09-09 11:44:30 EDT Recipe By :