Gai Paht Meht Mamuang Himapahn
Yield
3 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 15 | small |
red chili peppers
dried |
*
|
| ¾ | pound |
chicken breasts
boned, skinned, cut into 1/2 inch strips |
|
| 1 | small |
onions
peeled, cut into thick wedges |
|
| 1 | tablespoon |
fish sauce
|
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| ½ | teaspoon |
sugar
|
|
| ½ | cup |
cashew nuts
salted, dry-roasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 15 | small |
red chili peppers
dried |
*
|
| 340.2 | g |
chicken breasts
boned, skinned, cut into 1/2 inch strips |
|
| 1 | small |
onions
peeled, cut into thick wedges |
|
| 15 | ml |
fish sauce
|
|
| 5 | ml |
soy sauce, tamari
|
|
| 2.5 | ml |
sugar
|
|
| 118 | 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.
