Singha stir-fried macadamia nuts with breast of chicken

2 Servings

Ingredients

Quantity Ingredient
6 ounces Sliced chicken breast
2 ounces Macadamia nuts
5 ounces Zucchini; sliced
1 ounce Dried chile
1 ounce Onions; sliced
1 ounce Green onions; sliced
1 tablespoon Oyster sauce
½ tablespoon Fish sauce
Ground pepper
1½ tablespoon Safflower oil

Directions

Put 1-½ tbsp. safflower oil inot hot pan, add chicken and cook until meat is cooked evenly. Add zucchini, oyster sauce, fish sauce, and pepper. Cook for 30 seconds. Add 3 tbsp. hot water. Cook for 1 minute more. Add Macadamia nuts, onions, and green onions. Cook for an additional 30 seconds.

VARIATION: May add shrimp, scallops, pork, beef, or tofu, in place of chicken.

*Omit the fish sauce if you cannot get or it substitute low-sodium soy sauce.

>Busted by KitPATh for Mc-Recipe 1998-Feb-15 mc-PER SERVING: 284CAL, 19g fat (59% cff).

Recipe by: 1998 (c) Singha Thai Cuisine, Honolulu, Hawaii Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 16, 1998

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