Yield: 4 servings
|¾ pounds||Boneless chicken breast|
|2 tablespoons||Oyster sauce|
|8||Green onions -- cut into|
|1||To 5 whole dried red chili|
|¾ pounds||Unsalted roasted cashew nuts|
|(about 3 cups)|
|Garlic -- crushed|
Thinly slice chicken. Heat oil in a wok; add garlic & stir fry until light brown. Add chicken & oyster sauce & cook for 4 to 6 minutes.
Reduce heat to medium. Add green onions, chili peppers and cashew nuts; mix well. Garnish with lettuce leaves and green onions. Makes 3 to 4 servings. From the Keo's thai cuisine cook book. Keo has several restaurants in honolulu. Aloha, Jo Anne.
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