Singha stir-fried macadamia nuts with breast of chicken
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Sliced chicken breast |
| 2 | ounces | Macadamia nuts |
| 5 | ounces | Zucchini; sliced |
| 1 | ounce | Dried chile |
| 1 | ounce | Onions; sliced |
| 1 | ounce | Green onions; sliced |
| 1 | tablespoon | Oyster sauce |
| ½ | tablespoon | Fish sauce |
| Ground pepper | ||
| 1½ | tablespoon | Safflower oil |
Directions
Put 1-½ tbsp. safflower oil inot hot pan, add chicken and cook until meat is cooked evenly. Add zucchini, oyster sauce, fish sauce, and pepper. Cook for 30 seconds. Add 3 tbsp. hot water. Cook for 1 minute more. Add Macadamia nuts, onions, and green onions. Cook for an additional 30 seconds.
VARIATION: May add shrimp, scallops, pork, beef, or tofu, in place of chicken.
*Omit the fish sauce if you cannot get or it substitute low-sodium soy sauce.
>Busted by KitPATh for Mc-Recipe 1998-Feb-15 mc-PER SERVING: 284CAL, 19g fat (59% cff).
Recipe by: 1998 (c) Singha Thai Cuisine, Honolulu, Hawaii Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 16, 1998