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 t 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