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Gai Paht Meht Mamuang Himapahn

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Submitted by Luci

YIELD

3 servings

PREP

5 min

COOK

15 min

READY

20 min

Ingredients

2 3E+1
TABLESPOONS ML VEGETABLE OIL
15 15
SMALL SMALL RED CHILI PEPPERS
dried *
¾ 340.2
POUND G CHICKEN BREASTS
boned, skinned, cut into 1/2 inch strips
1 1
SMALL SMALL ONIONS
peeled, cut into thick 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
salted, dry-roasted *

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.

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 153g (5.4 oz)
Amount per Serving
Calories 303 44% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 546mg 23%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 73g
Vitamin A 0% Vitamin C 3%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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