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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)