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" 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 tb 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. Note: Szechuanese pickled cabbage and chilies can be used to replace cabbage and chilies. This dish will taste even better because of the unique special flavour of Szechuanese pickles. You can replace peanuts with pine seeds if this dish is served at a banquet. From The Chinese Regional Cuisine Series, Szechuan Cooking.