2 tb Vegetable oil
15 sm Dried red chilies
3/4 lb Chicken breast, boned,
-skinned in 1/2 in strips
1 sm Onion, peeled, cut into
-thick wedges
1 tb Fish sauce
1 ts Soy sauce
1/2 ts Sugar
1/2 c  Dry-roasted, salted cashews

Heat wok over medium heat, add oil. Add chilies and stir fry 1 minute. They
should blacken but not burn. Remove with slotted spoon and set aside.
Inrease the heat to med-high , add the chicken and stir fry until cook
through, about 2 minutes. Add the onion and stir fry 1 minute. Add fish
sauce, soy sauce and sugar and continue frying 1 minute. Add the cashews
and reserved chilies and stir well. Transfer to a platter and serve hot or
warm. Subj: GAI PAHT MEHT MAMUANG HIMAPAHN 92-09-09 11:44:30 EDT