Photo of Thai chicken stir-fry by WW

Thai chicken stir-fry

3
1
1
Smartpoints value per serving
Total Time
18 min
Prep
8 min
Cook
10 min
Serves
4
Difficulty
Easy
When it comes to recreating Thai takeout at home, it's best to start with the basics. Chicken, vegetables, rice are the fundamental for building a healthy stir-fry. Here's a super quick, super tasty stir-fry that tastes authentically Thai. With fresh vegetables and savory, fragrant spices, serve with jasmine rice for the complete Bangkok experience. The best part? This versatile dish is sure to be a crowd please for all palates, because you can adjust the amount of chili paste according to how spicy you like your food. Plus, it utilizes so many unique flavors from different sauces, but remains dairy-free!

Ingredients

vegetable oil

1 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 medium clove(s), finely chopped

uncooked green snap beans

2 cup(s), each sliced into 3 pieces

fish sauce

1 Tbsp

soy sauce

1 tsp

sugar

1 tsp

asian hot sauce

¼ tsp, such as chili paste*

basil

½ cup(s), fresh, leaves, Thai or Italian

Instructions

  1. Place a large nonstick skillet over medium-high heat; add oil and swirl to coat pan. When hot, add chicken; sauté for 3 minutes.
  2. 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.

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