Ingredients

8 oz. chicken breast
1/2 cabbage
2 Tbsp. fried peanuts
2 chilies
5 C. oil
1 Tbsp. chili nam yuey
2 tsp. salt

Cooking Instructions

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-inch 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 Tbls. 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.
 
 
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