Saturday, May 15, 2010

Thai Chicken Stir-Fry

This is super good and really quick! It serves 4 and the points value is 4 and then you serve it with rice for a filling meal.

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 soy sauce
1 tsp sugar
1/4 tsp Asian hot sauce, such as chili paste (adjust amount according to how spicy you like your food)
1/2 cup fresh basil leaves

Place a 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 chili paste; saute until green beans are crisp-tender, about 2-3 minutes. Add basil and cook for 1 minute more. Yields about 1 1/2 cups per serving.

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