| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Seafood |
Thai |
Chicken, Thailand, Update |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Vegetable oil |
| 15 |
|
Dried red chilies |
| 3/4 |
lb |
Chicken breast, boned |
|
|
skinned in 1/2 in strips |
| 1 |
|
Onion, peeled cut into |
|
|
thick wedges |
| 1 |
T |
Fish sauce |
| 1 |
t |
Soy sauce |
| 1/2 |
t |
Sugar |
| 1/2 |
c |
Dry-roasted, salted cashews |
INSTRUCTIONS
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 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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