Thai cashew chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Anne MFHT00B | ||
| ¾ | pounds | Boneless chicken breast |
| ¼ | cup | Oil |
| 20 | Milliliters | |
| 2 | tablespoons | Oyster sauce |
| 8 | Green onions -- cut into | |
| 2 | Lengths | |
| 1 | To 5 whole dried red chili | |
| Peppers | ||
| ¾ | pounds | Unsalted roasted cashew nuts |
| (about 3 cups) | ||
| Garlic -- crushed | ||
Directions
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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