Title: Singha Stir-Fried Macadamia Nuts with Breast of Chicken
Categories: 1mported, Restaurant, Thai, Poultry
Yield: 2 Servings

6 oz Sliced chicken breast
2 oz Macadamia nuts
5 oz Zucchini; sliced
1 oz Dried chile
1 oz Onions; sliced
1 oz Green onions; sliced
1 tb Oyster sauce
1/2 tb Fish sauce
Ground pepper
1 1/2 tb Safflower oil

Put 1-1/2 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 on Feb 16,
1998