4 chicken breast halves, boneless and skinless, cutinto 1/4- x 1-inch pieces
2 tablespoons canola oil
1 teaspoon coarse salt
1/8 teaspoon ground black pepper
2 teaspoons fresh grated ginger
4 teaspoons finely minced fresh garlic
1 cup fresh green beans, cut into 1-inch pieces
1 cup onion, diced
1 cup Thai stir-fry sauce (recipe follows)
1/4 cup bamboo shoots, sliced thin
1 jalapeno pepper, diced
1 cup basil, coarsely chopped (Thai basil if available)
1 1/2 cups chicken broth
3 tablespoons oyster sauce
3 tablespoons Thai fish sauce
2 teaspoons honey
2 tablespoons shaoxing wine or dry sherry
1/2 teaspoon sesame oil
2 teaspoons wheat flour mixed with 4 teaspoons cold water to thicken
Stir fry sauce: (Make sauce first.) In medium size pan over medium-hot heat,
stir together chicken broth, oyster sauce, Thai fish sauce, honey, shaoxing
wine (or dry sherry) and sesame oil. Heat to a simmer. Once mixture reaches
a good simmer, stir in the wheat flour water mix. Simmer briefly, approximately
30 seconds, to thicken lightly.
Chicken: In large skillet over medium heat, heat canola oil. Add the chicken,
salt and pepper. Cook, stirring lightly, until chicken is cooked on outside,
about 1 minute.
Add ginger, garlic, green beans and onions. Stir. Cook for approximately
one more minute.
Add stir fry sauce, bamboo shoots and jalapeno pepper pieces. Stir. Reduce
to simmer. Simmer until chicken is cooked and beans are crunchy tender, approximately
30 seconds to 1 minute.
Add basil and stir well to combine.
Yield: 4 servings
Nutritional Information, Per Serving: 246 calories; 9 g fat; 1 gram saturated
fat; 10 g carbohydrate; 2 g fiber
Recipe and photo credit: National Chicken Council - eatchicken.org