8 oz Chicken Breast
1/2 Cabbage
2 tb Fried Peanuts
2 Chilies
5 c Oil
1 tb Chili Nam Yuey
2 ts Salt
Slice Chicken breast on a slant. Pat with the flat side of the Chinese
cleaver. Dice. Rinse cabbage. Remove hard stems. Cut into 3/8"
squares. Remove skin from the fried peanuts. Crush to small granules.
Rinse chilies. Mince. Heat oil in a wok. Fry diced chicken and diced
cabbage briefly. Remove when the color of the chicken changes. Save 3
tb 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.
Note: Szechuanese pickled cabbage and chilies can be used to replace
cabbage and chilies. This dish will taste even better because of the
unique special flavour of Szechuanese pickles. You can replace peanuts
with pine seeds if this dish is served at a banquet.
