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Recipe by: tjilske
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Anne MFHT00B
3/4 lb Boneless chicken breast
1/4 c Oil
20 Milliliters
2 tb Oyster sauce
8 Green onions -- cut into
2 Lengths
1 To 5 whole dried red chili
Peppers
3/4 lb Unsalted roasted cashew nuts
(about 3 cups)
Garlic -- crushed
Thinly slice chicken. Heat oil in a wok; add garlic stir fry until
light brown. Add chicken oyster sauce cook for 4 to 6 minutes.
Reduce heat to medium. Add green onions, chili peppers and cashew
nuts; mix well. Garnish with lettuce leaves and green onions. Makes 3
to 4 servings. From the Keo's thai cuisine cook book. Keo has several
restaurants in honolulu. Aloha, Jo Anne.
Recipe By :
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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