Stir-Fried Diced Chicken with Peanuts
Yield
2 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
chicken breasts
|
|
| ½ | each |
cabbage
|
|
| 2 | tablespoons |
peanuts
fried |
|
| 2 | each |
hot chili peppers
|
*
|
| 5 | cups |
vegetable oil
|
|
| 1 | tablespoon |
chili nam yuey
|
* |
| 2 | teaspoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
chicken breasts
|
|
| 0.5 | each |
cabbage
|
|
| 3E+1 | ml |
peanuts
fried |
|
| 2 | each |
hot chili peppers
|
*
|
| 1.2 | l |
vegetable oil
|
|
| 15 | ml |
chili nam yuey
|
* |
| 1E+1 | ml |
salt
|
|
Directions
Slice Chicken breast on a slant.
Pat with the flat side of the Chinese cleaver.
Dice. Rinse cabbage. Remove hard stems. Cut into ⅜ inch squares.
Remove skin from the fried peanuts.
Crush to small granules.
Rinse chilies.
Heat oil in a wok. Fry diced chicken and diced cabbage briefly.
Remove when the color of the chicken changes. Save 3 tablespoons oil in the wok.
Stir fry Chili Nam Yuey for a few seconds. Add diced chicken and cabbage.
Mix well. Add the crushed peanuts, minced chilies and salt.
Stir fry well.
Remove and serve.
