Thai Chicken Stri Fry
Serves 4
1 tbsp vegetable oil
1 lb uncooked boneless, skinless chicken breast, chopped into 1/4 inch pieces
1 medium scallion, sliced
1 medium garlic clove, finely chopped
2 cups green snap beans, each sliced into 3 pieces
1 tbsp fish sauce
1 tsp low sodium soy sauce
1 tsp sugar
1/4 tsp asian hot sauce or chilli paste (add more for more heat)
1/2 cup fresh basil leaves, thai or italian
Place large non-stick skillet over medium heat; add oil and swirl to coat pan. When hot, add chicken; saute for 3 minutes. Add scallion and garlic; saute until quite fragrant, about 2 minutes. Add green beans, fish sauce, soy sauce, sugar, and chilli paste; saute until green beans are crisp-tender, about 2 to 3 minutes. Add basil and cook 1 minute more.
1 tbsp vegetable oil
1 lb uncooked boneless, skinless chicken breast, chopped into 1/4 inch pieces
1 medium scallion, sliced
1 medium garlic clove, finely chopped
2 cups green snap beans, each sliced into 3 pieces
1 tbsp fish sauce
1 tsp low sodium soy sauce
1 tsp sugar
1/4 tsp asian hot sauce or chilli paste (add more for more heat)
1/2 cup fresh basil leaves, thai or italian
Place large non-stick skillet over medium heat; add oil and swirl to coat pan. When hot, add chicken; saute for 3 minutes. Add scallion and garlic; saute until quite fragrant, about 2 minutes. Add green beans, fish sauce, soy sauce, sugar, and chilli paste; saute until green beans are crisp-tender, about 2 to 3 minutes. Add basil and cook 1 minute more.
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