| 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
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”