Thai Chicken Stir-Fry
- Total Time
Here's a super quick, super tasty stir-fry that tastes authentically Thai. Serve with jasmine rice for the complete Bangkok experience.
vegetable oil1 Tbsp
uncooked boneless skinless chicken breast(s)1 pound(s), chopped into 1/4-inch pieces
uncooked scallion(s)1 medium, sliced
garlic clove(s)1 clove(s), medium, finely chopped
uncooked green snap beans2 cup(s), each sliced into 3 pieces
fish sauce1 Tbsp
soy sauce1 tsp
asian hot sauce¼ tsp, such as chili paste*
basil½ cup(s), fresh, leaves, Thai or Italian
- Place a large nonstick skillet over medium-high heat; add oil and swirl to coat pan. When hot, add chicken; sauté for 3 minutes.
- Add scallions and garlic; sauté until quite fragrant, about 2 minutes. Add green beans, fish sauce, soy sauce, sugar and chili paste; sauté until green beans are crisp-tender, about 2 to 3 minutes. Add basil and cook for 1 minute more. Yields about 1 1/2 cups per serving.