Gai Paht Meht Mamuang Himapahn

• 2 tablespoons vegetable oil
• 15 small red chili peppers dried
• 3/4 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
• 1/2 teaspoon sugar
• 1/2 cup cashew nuts salted, dry-roasted

1. Heat wok over medium heat, add oil.
2. Add chilies and stir fry 1 minute.
3. They should blacken but not burn.
4. Remove with slotted spoon and set aside.
5. Inrease the heat to med-high, add the chicken and stir fry until cook through, about 2 minutes.
6. Add the onion and stir fry 1 minute.
7. Add fish sauce, soy sauce and sugar and continue frying 1 minute.
8. Add the cashews and reserved chilies and stir well.
9. Transfer to a platter and serve hot or warm.

vegetable oil, red chili peppers, chicken breasts, onions, fish sauce, soy sauce, sugar, nuts

Taken from recipeland.com/recipe/v/gai-paht-meht-mamuang-himapahn-34693 (may not work)