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