2 tb Vegetable oil
15 sm Dried red chilies
3/4 lb Chicken breast, boned —
Skinned in 1/2 in st 1 sm Onion, peeled — cut into
Wedges 1 tb Fish sauce
1 t Soy sauce
1/2 ts Sugar
1/2 c Dry-roasted — salted
Cashews
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
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