| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Seafood | Thai | 1mported, Restaurant, Thai, Poultry | 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 | tb | Oyster sauce |
| 1/2 | tb | Fish sauce |
| Ground pepper | ||
| 1 1/2 | tb | 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
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