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CATEGORY CUISINE TAG YIELD
Meats, Grains, Seafood Thai 1mported, Poultry, Restaurant, Thai 2 Servings

INGREDIENTS

6 oz Sliced chicken breast
2 oz Macadamia nuts
5 oz Zucchini, sliced
1 oz Dried chile
1 oz Onions, sliced
1 oz Green onions, sliced
1 T Oyster sauce
1/2 T Fish sauce
Ground pepper
1 1/2 T Safflower oil

INSTRUCTIONS

Put 1-1/2 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@wizard.ucr.edu> on  Feb 16, 1998

A Message from our Provider:

“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 502
Calories From Fat: 317
Total Fat: 37g
Cholesterol: 72.3mg
Sodium: 551.4mg
Potassium: 853.4mg
Carbohydrates: 16.8g
Fiber: 8.8g
Sugar: 5g
Protein: 32g


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