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Gai Paht Meht Mamuang Himapahn(Chicken Stir)

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Submitted by Heather

YIELD

4 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

2 3E+1
TABLESPOONS ML VEGETABLE OIL
15 15
SMALL SMALL DRIED RED CHILES *
1 1
SMALL SMALL ONIONS
peeled, cut into wedges
1 15
TABLESPOON ML FISH SAUCE
1 5
TEASPOON ML SOY SAUCE, TAMARI
½ 2.5
TEASPOON ML SUGAR
½ 118
CUP ML CASHEW NUTS
dry-roasted, salted *

Directions

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.

Increase 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 227 44% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 409mg 17%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 55g
Vitamin A 0% Vitamin C 2%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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