Thai chicken stir-fry
Uncooked boneless skinless chicken breast(s)
1 pound(s), chopped into 1/4-inch pieces
1 medium, sliced
1 medium clove(s), finely chopped
Uncooked green snap beans
2 cup(s), each sliced into 3 pieces
Asian hot sauce
¼ tsp, such as chili paste*
½ 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.